Mexican Wedding Cookies
Ingredients:
2/3 cup toasted nuts (pecans, walnuts, almonds)
1 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 t. pure vanilla extract
2 cups AP flour
1/4 t. salt
1 cup powdered sugar, sifted
- Preaheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool nuts, then place nuts along with 2 T. AP flour into your food processor, fitted with a metal blade, and process until they are finely ground. Set aside.
- Cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add remaining flour & salt. Beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
- Form dough into 1" balls. Place 2" apart on baking sheets.
- Bake about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
- Meanwhile, line another baking pan or tray with parchment. Sprinkle 1/2 cup of confectioners' sugar on bottom of pan and then place the slightly cooled cookies on top of the sugar. Place remaining 1/2 cup of sugar in a fine strainer and then sprinkle the tops of the cookies.