Mexican Wedding Cookies

from ButterYum

makes 2 dozen cookies

Ingredients

  • 1/2 cup toasted nuts, finely chopped (1.75 ounces or 50 grams)

  • 1 cup powdered sugar (4 ounces or 115 grams)

  • 1 cup unsalted butter, room temperature (8 ounces or 227 grams)

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon fine salt

  • 1 3/4 cups bleached all-purpose flour (8.75 ounces or 250 grams)

  • additional powdered sugar for dredging

Directions

  1. To chop the nuts, place them in the work bowl of a food processor fitted with a metal blade, along with 1 cup powdered sugar; pulse until nuts are finely ground.

  2. Add butter, vanilla, and salt; process until smooth, scraping the sides of the work bowl as needed.

  3. Add flour and pulse until dough clumps together in a ball. Alternately, you can combine all the ingredients by hand, or using a stand mixer.

  4. Wrap dough in plastic and refrigerate for 1-3 hours.

  5. Preheat oven to 350F.

  6. Divide dough into 24 equal portions and roll each into a ball.

  7. Place on silpat lined cookie sheet, about 1 1/2 inches apart and bake for 20 minutes until the edges just start to brown.

  8. Remove sheet pan from oven and let cookies rest for 3 minutes before dredging in powdered sugar (do this while the cookies are still warm).

  9. After dredging, allow the cookies to cool completely on a wire rack and dredge in powdered sugar a second time.

  10. Store cookies in an airtight covered container at room temperature for up to a month (they'll never last that long once you taste them!). Enjoy!

adapted from Rose's Christmas Cookies