Mexican Wedding Cookies

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Mexican Wedding Cookies

Since we are well into theholiday season I thought I’d show a cookie that always makes its way to myholiday cookie tray.  They’re MexicanWedding Cookies and they’re really easy to make.  They also go by quite a few other names andthe recipes vary a little from kitchen to kitchen.  Some people call them Russian tea cakes,they’re also called nut balls or snowballs or Vienna cookies and the list goeson and on.  Some recipes use finelychopped pecans, some use almonds, but the most prevalent variety seems to be walnuts.  That also happens to be the way my mom used tomake them so naturally I use the walnuts to keep her tradition alive.  But I do like to add my own little twist tothe recipe with an almost imperceptible hint of both cinnamon and orange to addan even warmer holiday feel to these melt in your cookies. When you see howeasy these are I think they’ll become a part of your holiday tradition too.

MexicanWedding CookiesPreptime: 15 min Baketime: 12 min
Ingredients 

• 1 cup butter, softened
• ½ cup sugar
• ¼ tsp vanilla
• 1 egg & 1 yolk
• 2 ½ cups gluten freeBisquick
• 1 cup of finely choppedwalnuts
• ¼ tsp cinnamon, optional
• 1 tsp orange zest (orthe zest of ½ an orange),optional
• 1 cup of confectioner’ssugar

VideoTutorial: 



Instructions 

1. Preheatthe oven to 375°F (or 190°C)
2. Using either a stand mixer or handmixer beat together the butter, sugar and the vanilla until well combined then addboth the egg and yolk and beat for another 2-3 minutes until light andfluffy. 
3. Stir together the gluten free Biquick,walnuts, cinnamon and orange zest then add the dry ingredients to the buttermixture and mix until the dough is combined and holds together well.
4. Transfer the dough to a smaller bowl, coverand chill for 10-15 minutes then roll the dough into balls just under an inchin diameter and bake them for 10-12 minutes or until bottoms of cookies juststart to get a hint of color.
5. Cool for 3-5 min on the baking sheetthen roll the warm cookies in the confectioner’s sugar and place on wire racksto cool completely. I like to store them in a covered container with sheets ofwaxed paper between them.
6. The cookies are best served at roomtemperature so be sure to take them out of the fridge a few hours beforeserving so they have that melt in your mouth consistency.