Ultimate Mexican Wedding Cake Cookies
Whatever you call them, these sweet little bites are an elegant thing to serve with afternoon tea or after dinner
- Spoon and sweep flour into a measuring cup and level off with a metal spatula. If you scoop with the cup or tap it before leveling it, you’ll pack in extra flour and the cookies will be dry.
- Finely chop the nuts so they’ll get crunchy while the dough bakes.
- Check that the dough is evenly blended with no dry, floury patches or flecks of butter.
- Keep ‘em small. Make the cookie balls about 1-in. wide so they’ll cook all the way through.
- Bake slow and low (300°) for the best flavor development. The cookies are done when they’re pale golden on top and a deeper golden on the bottom.
- Toss cookies in the first coating of powdered sugar when they’re still warm, so the sugar melts and sticks.
Ultimate Mexican Wedding Cake Cookies MAKES: About 200 3 cups (6 sticks) butter, softened 2 tbsp. vanilla extract (yes, that’s 2 tbsp. and not 2 tsp.) About 1 3/4 lbs. powdered sugar, divided 6 cups flour (see Tips for Success, above) 3 cups finely chopped walnuts 1. Preheat oven to 300°. Line 2 rimmed baking sheets with parchment paper. 2. Beat butter, vanilla, and 1 cup powdered sugar in the bowl of a stand mixer on medium speed until creamy, well-blended, and fluffy. Add flour 2 cups at a time, beating on low speed, then on medium speed after each addition until well-blended, stopping occasionally to scrape inside of bowl. Add nuts and beat on low speed until blended. Stir by hand a few times to be sure dough is evenly blended. 3. Roll even 1-in. balls of dough in your hands and space 1 in. apart on lined baking sheets. 4. Bake until dough is pale golden on top and golden on the underside, 25 to 35 minutes. Let cool 5 minutes. 5. Gently toss warm cookies a few at a time in a bowl of powdered sugar (the sugar will melt and form a coating), then set on wire racks to cool completely. Repeat to make more cookies. 6. Gently toss cookies in powdered sugar again to coat generously. Store airtight up to 1 week, or freeze. For more holiday favorites, check out the Sunset cookie cookbook.