Though I made these for the holidays, you shouldn't wait until then to make these buttery, slightly sweet confection. You can't just eat one, either. They are that good!
The cookie-making continues! What better way to spend a chilly day (63 degrees) than indoors with a hot oven and the smell of these Mexican Wedding Cookies baking.
Another thing I enjoyed doing today was shooting these sweet, melt-in-your-mouth, buttery cookies that look like little snowballs. Finely chopped walnuts give these cookies a nutty flavor that is so delicious!
I couldn't decide which picture to use, so I picked the three I liked the best. Which one do you like?
This recipe comes from The Culinary Institute of America’s cookbook on cookies.
Mexican Wedding Cookies
2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 dark rum
2 cups all-purpose flour
2 cups finely chopped walnuts
Confectioners sugar, for coating
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Line another baking sheet if you are going to bake two batches at once.
Using a stand mixer with the paddle attachment, cream butter, and sugar together until light and fluffy. Add vanilla and rum and mix well.
Next, add flour and nuts, alternating them each. Scrape bowl down as needed.
Using a small ice cream scoop, portion out the dough, packing the dough in. Place dough on a prepared baking sheet about an inch apart.
Bake for 15 to 20 minutes until cookies are barely brown. Transfer cookies to a cooling rack. The cookies should cool completely before rolling them in the confectioner's sugar. Put some confectioners sugar in a shallow bowl and gently toss cookies in the sugar.