Holiday Recipe: Mexican Wedding Cookies

The most recent addition to the CWM Team, Sophie Thilenius, MBA, shares this recipe for Mexican Wedding Cookies. "We make these cookies every year. It's something I look forward to baking with my mom and the entire family enjoys them."

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2 1/4 cups sifted flour
• 1/4 tsp salt
• 3/4 cup chopped walnut -OR- 3/4 cup pecans
• Powdered sugar (for rolling baked cookies in)

Directions

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" 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 a light golden-brown; remove from oven and allow to cool slightly.
6. 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.
7. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

Yields about 48 cookies