Serves: 36
Total Calories: 94
Prep time:
Cook time:
Total time:
1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
This Featured Recipe: Mexican Wedding Cookies recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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