Snow-Capped Mexican Wedding CookiesJane Maynard
I love Mexican wedding cookies. I absolutely cannot resist them and have been known to put away record numbers on my own. The recipe I use is my favorite version, too simply pure, unadulterated butter, sugar, and flour. Be still my butter-loving heart.
In addition to being completely delicious, these cookies are also great for baking with kids! The recipe is simple, kids can help at each stage of the preparation and, if you sprinkle extra powdered sugar on top of the cookies after they have cooled, the cookies look just like they’ve been drenched in snow. Definitely a fun wintertime activity and snack!
Mexican Wedding Cookies
- 1 cup butter
- 1/2 cup confectioners (a.k.a. powdered) sugar
- 1 teaspoon vanilla
- 2 cups Flour
- 1/4 teaspoon salt
Cream the butter and confectioners sugar with a mixer. Add the vanilla and mix. Add 2 Cups flour with 1/4 tsp salt (salt optional if using salted butter). Mix together and chill 15 minutes.
Preheat oven to 350 degrees F. Make small balls out of the dough and place on ungreased baking sheet. Bake 10 minutes and then roll the cookies in powdered sugar while they are still HOT (this can be hard on the fingers, so be brave or use a spoon to roll them around in the sugar. When the cookies have cooled, sprinkle with more powdered sugar to give them that extra snowy glow.