These Mexican wedding cookies are a delicious treat. They have a crumbly texture and a powdered sugar outside. They are usually perfect for the holiday season but I enjoy them all year round.
Mexican Wedding Cookies Video Tutorial:
Serving and Storage
Let Mexican wedding cookies cool for 5 minutes before eating. Let them cool completely on a wire rack. After completely cooled place in air tight container for up to a week. If freezing the cookies place in zip lock bag and freeze for up to 5 months.
Why these Mexican wedding cookies are so good
Super easy to make
Freezes amazingly
Coated in powdered sugar
Crumbly texture
Perfect for the holiday cookie tray
Mexican Wedding Cookie Recipe
Prep Time 20 minutes
Cook Time 20 minutes Yield 24 cookies
Total Time 40 minutes Skill level easyIngredients
1 cup unsalted butter
1 cup cup powdered sugar divided
1 cup chopped walnuts
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon water
Directions
Step 1: Prepare for baking:
Preheat your oven to 350 degrees F. Cover cookie sheet with parchment paper and set aside.
Step 2: Combine ingredients:
In a medium size mixing bowl, mix together butter and powdered sugar. Add in chopped walnuts, flour, vanilla extract, and water until fully combined.
Step 4: Bake:
On pre-papered cookie sheet roll dough into 1 inch balls and place on cookie sheet 1 inches apart. Bake cookies for 20 minutes. Take cookies out of the oven and allow them to cool for 5 minutes. Take cookies off cookies sheet and roll in powder sugar imminently. Once rolled in powdered sugar place on wire rack.
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