Mexican Wedding Cookies
Yield: 46 cookies
Calories: 64kcal
Mexican wedding cookies are easy to make using equal parts walnuts-to-flour, and the rounds are rolled in powdered sugar twice for extra sweetness.
Ingredients
- 2 cups (175 g) raw walnut halves divided
- 2 cups (286 g) all-purpose flour
- ½ teaspoon (2 g) kosher salt (2g)
- 1 cup (250 g) unsalted butter softened to 60 to 65ºF (16 to 18ºC)
- ⅓ cup (65 g) granulated sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (117 g) powdered sugar more as needed for rolling
Special Equipment
Instructions
- Set the oven rack to the upper-middle and lower-middle position. Preheat to 325ºF (160°C).
- Line two baking sheets with parchment paper and set aside.
- Toast the walnuts in the oven on a small baking sheet for 6 minutes, stirring halfway through. Transfer to a plate and allow to cool for 10 minutes.
- Add 1 cup of walnuts to a food processor and pulse about 15 times until finely ground texture is achieved. Transfer to a medium-sized bowl.
- Add the remaining 1 cup of walnuts to the food processor and pulse 3 to 5 times, until roughly chopped. Add to the finely ground walnuts.
- Add flour and salt to the walnuts, stir to combine.
- Using the paddle attachment on a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium speed, 3 minutes. Scrape down sides of bowl halfway through.
- Add vanilla and mix on low speed until incorporated, 30 seconds.
- Add the walnut mixture and combine on low speed until just incorporated and dough comes together for about 30 seconds.
- Measure the dough into leveled 1 tablespoon (15g, ½ ounce) portions. Roll into a ball and place 1-inch apart on the baking sheets, they should be about 1-inch in diameter. Bake 20 to 23 cookies per pan.
- Bake until lightly golden in color and the bottoms are browned about 16 to 18 minutes. Rotate the pan and switch positions halfway through baking.
- Cool the cookies on the pan for 5 minutes.
- Add powdered sugar to a shallow bowl. Roll the cookies inside while still warm until completely coated, then transfer to a wire rack to cool.
- Once cooled, roll them in powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.
Notes
- Roasted walnuts can be used instead of raw. Skip toasting (step 3) if using pre-roasted nuts.
- Pecans can be substituted for walnuts.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 gluten-free baking flour.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Calcium: 2mg | Iron: 1mg
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