Mexican Wedding Cookies
The Mexican wedding cookies are the simplest of all. Flour, butter, sugar, and nuts are all it takes to make these buttery snowballs. And even with such few ingredients, they’re utterly addictive.
Servings: 25 Cookies
Calories: 131kcal
Ingredients
- 1 cup All-purpose flour
- 1 cup Quinoa flour
- 1 cup Walnuts
- 2/3 cup Icing sugar
- 3/4 cup Butter, room temperature
- 2 tsp Vanilla extract
- 2-3 tbsp Milk Optional
- 1/4 cup Icing sugar, for sprinkling on cookies
Instructions
- Preheat your oven to 170C. Line a baking tray with Silpat or parchment paper.
- Begin by grinding walnuts and icing sugar into a fine powder in your processor.
- In a large bowl, beat butter till it’s fluffy.
- Add the vanilla extract and walnut - icing sugar powder.
- Stir in both the flours. Mix well.
- You may need to add some milk if the dough seems dryish.
- If the dough seems too soft, please refrigerate for a few minutes.Divide the dough into equal size pieces. Roll into balls.
- Place on the prepared tray and bake for 17-18 minutes, until light golden brown.
- Let cool for a few minutes then roll in icing sugar.
- Store the cooled cookies in an air-tight container. Enjoy!
Nutrition
Serving: 1 Cookie | Calories: 131kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg