SuperSimple Recipes

Mexican Wedding Cookies

From the recipe box of travel writer Carole Terwilliger Meyers.

Mexican wedding cookies
Mexican wedding cookies

These delicious cookies are among the messiest I’ve made.  However, they are fun to make with children, and they are so yummy that I overlook the clean-up hassles.  Note that after they bake, they often don’t look like round balls anymore.  And though the nuts can be optional, I think the cookies are a lot better with them.  So to please all the nut-haters in my family, I just add a few nut halves into the top of some of the cookies.  I have a special powdered sugar shaker that I use to sprinkle on the final coating of powdered sugar (it has a mesh top and cuts out any lumps in the sugar). 

1 cup butter (2 sticks), room temperature
2 cups flour
4 Tbl. sugar
1 tsp. vanilla
pinch salt
1 cup pecans or walnuts, chopped coarsely (optional)
Beat together slowly with a mixer until ingredients form a solid ball.  Form firm 1½-inch balls, and place them on buttered cookie sheet. 
350 for 18 to 20 minutes, until edges are golden. 

1 cup powdered sugar
Place in a small bowl.  Carefully (because these cookies are fragile and will easily break apart when hot) remove each cookie with a tablespoon and place it in the bowl, then scoop the powdered sugar over it to cover.  Shake off the excess powdered sugar and place on a cooling rack set atop some paper towels to catch the powdered sugar that will drop off.  When cookies cool, sprinkle again with powdered sugar. 

Makes 18 to 20 cookies. 

(; copyright Carole Terwilliger Meyers)