Prep 15 mins
Cook 30 mins
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
- 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 cookies in)
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- 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.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
There are a lot of "versions" of this cookie recipe out there. Some use nutmeg, walnuts, pecans, go low heat for a long time, or super high heat fast. This recipe is solid, easy and no fuss. Save it, ignore the others and make it a holiday tradition, I did!?
I love these cookies and this is a great recipe! I used pecans instead of walnuts because I had some on hand. Thanks for sharing the recipe! Made for the Sweet December holiday event, 2013
I like to add some cream cheese in place of about half a stick of butter. They are so yummy. Grew up in a hispanic neighborhood in Los Angeles, so happy memories! x