Mexican Wedding Cakes
Mexican Wedding Cookies
Makes 64 cookies
1 1/4 cups walnut halves
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup confectioners' sugar
Preheat oven to 350F. Place the walnuts on a foil-lined baking sheet. Bake nuts until toasted and fragrant, about 10 minutes. Let the walnuts cool completely.
Once the walnuts have cooled, place them in a food processor fitted with a metal blade. Add 2 tablespoons flour to the nuts in the food processor. Pulse until finely chopped, but be careful not to turn them into a paste. Set aside. Combine the remaining flour with the salt. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter and confectioners' sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the flour mixture gradually, beating until combined. Stir in the chopped nuts. Cover the dough and chill for 1 hour.
Roll the dough onto 1-inch balls and place them 2 inches apart on nonstick baking sheets. Bake the cookies, turning halfway through baking, until the edges are lightly browned, about 20 minutes. Remove from oven and place on wire racks to cool for about 5 minutes.
Line a flat working surface with waxed paper. Sift 1/2 cup confectioners' sugar over the waxed paper. Place the cookies on the sugar. Sift the remaining sugar over the cookies. Let cool completely.
(Each cookie is 2 pts.)