Recipe: Tasty Soft Mexican Wedding Cookies

Soft Mexican Wedding Cookies. The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don't have egg to bind them, so they're crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies.

These cookies were simple to make and would be simple enough for a child to make (w/ adult supervision). Commonly known as Russian Tea Cakes they are also referred to as Mexican Wedding cookies. I made the batch twice -once following the recipe the second making some subtle changes. You can cook Soft Mexican Wedding Cookies using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Soft Mexican Wedding Cookies

1. It's 10 oz of Pastry flour or all-purpose flour.
2. You need 10 oz of Butter.
3. It's 1/2 tbsp of Vanilla extract.
4. Prepare 4 oz of Powdered sugar.
5. Prepare 1 1/2 cup of Walnuts.

Here are the changes I made. We thought it was about time we shared the recipe to one of our traditional Christmas cookie recipes, Mexican Wedding Cookies (or Snowballs!). These shortbread-style cookies taste just like a pecan sandie, but instead of being hard and crunchy they are soft and buttery. If you've never had a Mexican Wedding Cookie, you're definitely in for a treat; these cookies basically melt in your mouth.

Soft Mexican Wedding Cookies instructions

1. Scale all the ingredients.
2. Cream butter and vanilla extract until it becomes light and fluffy.
3. Add the powdered sugar and the flower continue to mix.
4. Add the chopped walnuts or pecans then give it a mix for five seconds.
5. Scoop the cookie dough and place it on parchment paper.
6. Place the cookie dough in the freezer for 15 minutes.
7. Bake the cookies at 350° for 10 to 15 minutes or until the bottom of the cookie turns brown.
8. Allow the cookies to cool down for 10 minutes then sift powdered sugar on top of the cookies.

They've got a buttery and slightly nutty flavor, with a hint of vanilla. The baked cookies are rolled in two coats of powdered sugar, for the perfect finishing touch. Gradually add flour, beating on low speed after each addition until well blended. Line two baking sheets with parchment paper. In a large bowl, beat butter and sugar at medium speed until creamy.