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Mexican Wedding Cookies

Recipe from the April 2013 Newsletter

Serves 36

Mexican Wedding Cookies

Author: Deb's Recipes

Prep time:
Cook time:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
powdered sugar (for rolling baked cookie in)

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. 7 NOTE: Forming dough into 1" balls will increase yield to 48 cookies.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

April 2013 Newsletter

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