Mexican Wedding Cookies

Nutty, crumbly, airy and yet dense, these melt-in-your mouth cookies are almost impossible to stop eating.

Recipe courtesy of Cookies by Sally Sampson; photography by Yunhee Kim

Mexican Wedding Cookies

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    1 cup unsalted butter, at room temperature 2 cups all-purpose white flour
    1/4 cup confectioners' sugar, plus additional for rolling 2 cups walnut halves, lightly toasted, cooled and finely ground
    1 teaspoon vanilla extract


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    • 1

      Preheat the oven to 375 degrees.

    • 2

      Place the butter and sugar in the bowl of the mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the vanilla and mix again. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated. Scrape down the sides of the bowl and mix again.

    • 3

      Form the dough into 1-inch balls and place 2 inches apart on an un-greased cookie sheet. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 15 minutes. Transfer the cookies to a wire rack, cool and then roll in confectioners' sugar. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

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