Festive Mexican Wedding Cookies

Ingredients

• 16 tablespoons butter (softened, salted butter)
• 0.5 cup granulated sugar (fine granulated sugar)
• 1 cup flour (all‑purpose flour, sifted if desired)
• 1 teaspoon vanilla extract (pure vanilla extract)
• 1.5 cup walnuts (toasted optional, finely chopped)
• 0.25 teaspoon kosher salt (ground in mortar and pestle)
• 0.5 cup powdered sugar (for coating)

Instructions

1. Soften Butter

   Cut the butter into cubes and let it sit at room temperature until soft.

   Time: PT10M

2. Finely Chop Nuts

   Finely chop 0.5 cup of walnuts with a knife (or pulse briefly in a food processor).

   Time: PT5M

3. Grind Salt

   Place 0.25 tsp kosher salt in a mortar and pestle and grind briefly.

   Time: PT1M

4. Cream Butter

   In a large bowl, beat the softened butter with a hand or stand mixer on medium speed until smooth.

   Time: PT2M

5. Add Sugar and Beat

   Add 0.5 cup granulated sugar to the butter and beat on medium speed until the mixture is light and fluffy.

   Time: PT3M

6. Incorporate Flour and Vanilla

   Scrape down the sides, then add 1 cup flour and 1 tsp vanilla extract. Beat just until combined.

   Time: PT2M

7. Add Nuts

   Stir in the remaining 1 cup of chopped walnuts (plus the 0.5 cup chopped earlier) and mix until just blended.

   Time: PT1M

8. Chill Dough

   Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT32M

9. Preheat Oven

   Preheat the oven to 325°F (165°C).

   Time: PT5M

   Temperature: 325°F

10. Shape Cookies

    Portion the chilled dough into 1‑inch balls and place them on a parchment‑lined baking sheet, spacing about ½ inch apart.

    Time: PT5M

11. Bake

    Bake for 12 minutes, or until the bottoms are golden brown and the tops are a very light golden.

    Time: PT12M

    Temperature: 325°F

12. Cool on Sheet

    Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes.

    Time: PT5M

13. Coat in Powdered Sugar

    Place 0.5 cup powdered sugar in a bowl and gently toss the warm cookies until fully coated.

    Time: PT2M

14. Cool Completely

    Transfer the coated cookies to a wire rack and let them cool completely before storing.

    Time: PT15M

Nutrition Facts

Calories

155

Protein

3 g

Carbohydrates

20 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of butter: unsalted butter + 1/4 tsp salt
• Instead of granulated sugar: coconut sugar
• Instead of flour: gluten‑free flour blend
• Instead of vanilla extract: 1/2 vanilla bean, scraped
• Instead of walnuts: pecans, almonds
• Instead of kosher salt: regular table salt
• Instead of powdered sugar: confectioners' sugar

Equipment Needed

• mixing bowl
• hand mixer or stand mixer
• measuring cups
• measuring spoons
• knife
• mortar and pestle
• parchment paper
• baking sheet
• wire cooling rack
• plastic wrap

Critical Steps — Do Not Skip

• Butter must be softened before creaming.
• Cream butter until smooth and light.
• Beat sugar until the mixture is pale and fluffy.
• Chill the dough for at least 30 minutes.
• Bake until the bottoms are golden brown.
• Toss warm cookies in powdered sugar for a snowy coating.

Chef Tips from the Video

• Toast the walnuts lightly before chopping for a richer flavor.
• Roll the dough between two sheets of parchment to keep hands clean and achieve uniform size.
• Use a kitchen scale for precise measurements if you want consistent results.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 3 months.

Room temperature: Can be kept at room temperature in an airtight tin for 3‑4 days.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it wrapped in the fridge; bake when needed.
• Freeze unbaked dough balls for up to 2 months; bake from frozen, adding an extra 2‑3 minutes.