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This recipe for Mexican wedding cakes makes light, crunchy, buttery ball-shaped cookies with chopped nuts in them, coated with confectioner’s sugar. They look nice when placed in mini cupcake liners on a tray.
Ingredients
- 1 cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar, plus more for finishing
- 2 cups finely chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Step 2
Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
Step 3
Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
Step 4
Roll cooled cookies in additional confectioners' sugar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 42 | |
| Calories 67 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Cholesterol1mg | 0% |
| Sodium0mg | 0% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C0mg | 0% |
| Calcium7mg | 1% |
| Iron0mg | 2% |
| Potassium32mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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