Buttery Mexican Wedding Cookies

Easy Mexican Wedding Cookies (aka Snowball Cookies)

WebDec 13, 2019 · When you're ready to bake the cookies, preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicon baking …

1. Lightly toast the nuts in a medium skillet on medium heat for about 5 minutes.
2. Once the nuts have cooled, put them in a food processor and pulse a few times, until the nuts are crushed into very small pieces. If you don't have a food processor, put the nuts in a quart-size sealable freezer bag and use a meat mallet or rolling pin crush the nuts into very small bits. Set aside.
3. Mix the butter and 3/4 cup powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the smooth mixture sticks to the side of the bowl. Add the vanilla and beat for 30 seconds to combine.
4. Add the flour and salt. Mix on low speed until the dry ingredients begin to incorporate, then return to medium speed until a stiff dough is formed.

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Mexican Wedding Cookies: Buttery, tender, & nutty.

WebDec 15, 2020 · Pheat the oven to 350 degrees F and line baking sheets with parchment paper. Place the butter, granulated sugar, and vanilla in a …

1. Pheat the oven to 350 degrees F and line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and vanilla in a large mixing bowl and cream together on medium-high speed until very pale and fluffy (about 5 to 7 minutes).
3. Stir in the flour, ground nuts, and salt until just combined.
4. Using a 1.5-tablespoon scoop, portion the dough into balls and roll in powdered sugar to coat.

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