Mexican Wedding Cakes

READY IN: 2hrs 37mins




  • Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
  • Transfer to another bowl and set aside.
  • Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
  • Put the granulated sugar in the bowl and process until powdery.
  • Add the flour and salt and pulse just to mix.
  • Add the butter chunks, vanilla and egg yolk.
  • Process until the mixture looks damp and begins to clump together.
  • Add the nuts and pulse until combined.
  • Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
  • Preheat the oven to 325.
  • Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
  • Place 2 inches apart on ungreased cookie sheets (ungreased).
  • Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
  • Rotate the cookie sheets halfway through the baking time to ensure even baking.
  • When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
  • Cool completely on a rack before storing.
  • If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
  • Cookies may be stored, airtight, for at least 2 weeks.