1 cup of butter
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla
- 2 1/4 cups of sifted flour
- 1/4 teaspoon of salt
- 3/4 cup of chopped walnuts
- powdered sugar (for rolling 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 into 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 the baking sheet and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Coolies 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.
Recipe courtesy of Debs Recipes
https://www.food.com/recipe/traditional-mexican-wedding-cookies-162213