Name: Deliciously Easy Mexican Wedding Cookies
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (120g) powdered sugar, plus extra for dusting; 2 cups (240g) all-purpose flour; 1 cup (100g) finely chopped nuts (pecans or walnuts are traditional); 1 teaspoon vanilla extract; Unsalted butter: Provides a rich, creamy texture that makes the cookies melt in your mouth.; Powdered sugar: Adds sweetness and helps create the tender texture.; All-purpose flour: The base of the cookie, providing structure without being overly dense.; Chopped nuts: Gives a delightful crunch and enhances the flavor, adding a touch of nuttiness.; Vanilla extract: Contributes a warm, aromatic flavor that complements the other ingredients.

Ingredients

Scale

To make these delicious Mexican Wedding Cookies, you will need the following ingredients:

1 cup (226g) unsalted butter, softened
1 cup (120g) powdered sugar, plus extra for dusting
2 cups (240g) all-purpose flour
1 cup (100g) finely chopped nuts (pecans or walnuts are traditional)
1 teaspoon vanilla extract

Each of these ingredients plays a crucial role in creating the delightful texture and taste of the cookies.

Unsalted butter: Provides a rich, creamy texture that makes the cookies melt in your mouth.
Powdered sugar: Adds sweetness and helps create the tender texture.
All-purpose flour: The base of the cookie, providing structure without being overly dense.
Chopped nuts: Gives a delightful crunch and enhances the flavor, adding a touch of nuttiness.
Vanilla extract: Contributes a warm, aromatic flavor that complements the other ingredients.

Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C). This allows for even baking.
Cream the butter and sugar: In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of powdered sugar. Using an electric mixer, cream the butter and sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add the vanilla: Stir in 1 teaspoon of vanilla extract, ensuring it is well incorporated into the butter and sugar mixture.
Incorporate the dry ingredients: Gradually sift in 2 cups of all-purpose flour while mixing on low speed. Be careful not to overmix as you want to maintain a light texture.
Add the nuts: Gently fold in 1 cup of finely chopped nuts (pecans or walnuts) using a spatula. This adds texture and flavor to the dough.
Shape the cookies: Take small amounts of dough (about 1 tablespoon each) and roll them into balls. Place them on an ungreased baking sheet, ensuring they are spaced about 2 inches apart.
Bake the cookies: Bake in the preheated oven for 15-20 minutes, or until the bottoms begin to turn golden brown, while the tops remain pale. This is crucial; don’t let them brown too much.
Coat with powdered sugar: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. While they are still warm, roll them in additional powdered sugar.
Let them cool: Transfer the cookies to a wire rack to cool completely. Once cool, give them one last dusting of powdered sugar for a beautiful finishing touch.