This is one of the many cookie recipes that I only make at Christmastime. When they're gone, you're out of luck! Because these are dry by nature, they last a long time. When other cookies have become stale and disgusting, these taste just as good (maybe better) than they did on Day One.
First: Cream together two sticks (one cup) of butter (no substitutes) with 4 tablespoons of granulated sugar. Keep that mixer going until you have the lightest, fluffiest, most beautiful creamed sugar and butter you've ever seen.
Back to the mixer! Add 2 teaspoons of pure vanilla extract. Now add the flour/nut mixture.
Chill the batter in an air-tight container for a few hours or overnight.
Line a baking sheet with parchment and scoop out the dough one tablespoonful at a time. If you have a scoop, so much the better. Scoop them all out leaving about an inch of space between them.
|You can fit a LOT of these type on a pan.|
|Oh the yumminess...|
When they've been nestled safely into the parchment cups, you may shake more powdered sugar on top. It's Christmas after all!
Mexican Wedding Cakes (yields approximately 45 cookies)
1 cup butter (no substitutes)
4 tablespoons sugar
2 cup all-purpose flour
2 teaspoon vanilla extract
2 cup walnuts, finely ground
powdered sugar, to coat
Cream together the butter and sugar. Add the vanilla.
In a separate bowl, stir together the nuts and flour.
Combine the flour mixture with the creamed butter and sugar.
Roll the dough into 1 inch balls.
Bake for 15 minutes at 350.
While still hot, roll each cookie in powdered sugar.
Place each into mini-parchment cup liner.
Shake additional powdered sugar over the top when cooled.