Irresistible Melt-in-Your-Mouth Mexican Wedding Cookies Bliss
Delight in the joy of baking Irresistible Melt-in-Your-Mouth Mexican Wedding Cookies, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Equipment
- mixing bowl
- Baking sheet
- Oven
Ingredients
For the Cookies
- 2 cups all-purpose flour Using unbleached flour can enhance flavor.
- 1 cup unsalted butter Make sure it's softened for easy creaming.
- ½ cup powdered sugar Ensure it's fresh for the best taste.
- 1 cup chopped nuts Pecans or walnuts are classics; toasting elevates flavor.
- 1 teaspoon vanilla extract Opt for pure vanilla for a luscious result.
- 1 pinch salt Balances sweetness.
Optional Variations
- 1 cup chopped almonds Substitute for pecans for a different flavor twist.
- 1 cup chocolate chips Add for a richer flavor.
- 2 cups gluten-free flour blend Swap out for a gluten-free option.
Instructions
How to Make Irresistible Melt-in-Your-Mouth Mexican Wedding Cookies
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar for about 3 minutes, until the mixture is light and fluffy.
- Gradually mix in 2 cups of all-purpose flour and a pinch of salt, combining until the dough is soft but not sticky.
- Gently fold in 1 cup of chopped nuts and 1 teaspoon of pure vanilla extract.
- Roll tablespoon-sized balls of dough and place them on ungreased baking sheets, spaced about two inches apart.
- Bake for 12-15 minutes, watching for lightly golden edges.
- Once cooled slightly, dust the cookies with powdered sugar.
Notes
Serve alongside a warm cup of coffee or tea for a cozy treat. Store in an airtight container at room temperature for up to one week.