Mexican wedding cookies are also known as Mexican wedding cakes or Russian tea cakes or Italian butter nuts or Southern pecan balls or snowballs. Whatever you call them, they are a melt-in-your-mouth delicacy.
The main ingredient in these Mexican wedding cookies are walnuts which give them a sublime nutty flavor. This particular recipe has been doubled but feel free to cut it in half if you would like. I would make all of them because they are probably going to disappear very quickly. They are absolutely divine and very hard to stay away from.
Please note that this cookie dough is very soft and it will have to be in the fridge for at least 2 hours before you can bake them. Unfortunately, this is a step you can not skip. So make sure you allot the proper time for this. You will not regret it once you bite into one of these heavenly delights.
This is what you are going to need to make these wonderful Mexican wedding cookies:
Makes about 60 cookies
1 1/3 cup walnuts
4 cups flour
½ tsp. salt
2 cups unsalted, softened butter
½ cup confectioner’s sugar + more for rolling
2 tsp. vanilla
Heat the oven to 350 degrees.
Place the walnuts on a baking sheet and toast them for about 6 to 7 minutes – shaking the pan occasionally. Once lightly browned and fragrant, remove from oven and allow cooling.
Place the walnuts and 4 TBS of flour in a food processor. Process until fine. Set aside.
Add the salt to the remaining flour. Cream the butter and the sugar. Add the vanilla. Mix. Add the flour and mix. Finally add the walnuts and mix.
Form 4 balls of dough, wrap them in plastic and refrigerate for at least 2 hours.
Heat oven to 350 degrees again. Line baking sheets with parchment paper or a silicon liner.
Remove the dough from the fridge. Tear off a piece and roll it into a ball. Do this with all the dough. Place the balls on a cookie sheet and bake for about 8 minutes – until bottom is lightly browned and cookie hardens a little. Remove from oven and allow cooling on pan. Place the cookies into a bowl with some confectioner’s sugar and roll them. Once covered in sugar place them on a wire cooling rack.
Place some more confectioners’ sugar into a small sifter and sift over the cookies. Serve and enjoy!
2 cookies – CALORIES 215.39; FAT 15.75 grs (sat 8.11; mono 3.65; poly 2.92); PROTEIN 2.62 grs ; FIBER 0.79 grs; CARBS 16.74 grs; CHOLESTEROL 32.56 mg; IRON 0.92 mg; SODIUM 40.92 mg; CALCIUM 11.16 mg