Mexican Wedding Cake Cookie Recipe

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Buttery and crumbly vanilla cookie balls, rolled in powdered sugar

Prep Time10

Cook Time1

Course: Dessert

Cuisine: Mexican

Servings: dozen

Calories: 3265kcal

Author: Jillian Tohber Leslie

Equipment

1 food processor
1 electric beater

Ingredients

1 cup butter 2 sticks at room temperature
1 ½ cups powdered sugar
2 teaspoons vanilla
½ teaspoon cinnamon
1 teaspoon salt
1 tablespoon lime zest
2 cups flour
¾ cup of finely chopped walnuts

Instructions

First, put the room-temperature butter in a mixing bowl, and beat with an electric mixer on a medium speed for about 2 minutes until it is light and fluffy. Beat in 1/2 cup powdered sugar (save the remaining to toss on the baked cookies).
Mix in the vanilla, cinnamon, salt, and lime zest. Now add the flour, mixing in about 1/3 at a time. Last, fold in the finely chopped walnuts. You can use a food processor or even just put them in a plastic bag and pound them with a meat tenderizer or rolling pin.
Cover the dough and chill in the refrigerator for about 30 minutes. You can preheat the oven to 350 F while it chills.
Roll the dough into balls (about 2 tablespoons) and bake them on a baking sheet for 18-20 minutes, until they brown on the bottom, and just start to brown on the top. Let the warm cookies cool on a wire rack for 15 minutes, and toss them in a bowl with 1 cup of powdered sugar.

Notes

While you could beat the butter by hand, an electric mixer makes the job so much quicker. When chopping up the walnuts, you can use a food processor or even just put them in a plastic bag and pound them with a meat tenderizer or rolling pin (that's what I did).

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