Sweets and nuts pair perfectly, add some butter and you have made cookies. These Mexican Wedding Balls are probably our most requested cookie and one of the ones I most want to hide from others so that I can eat them all myself. See the recipe below. The recipe only makes 20 cookies, so we usually triple or quadruple it. They freeze well.
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Mexican Wedding Balls (makes 20)
1 cup chopped walnuts
2 TB sugar
1/2 cup butter
2 ts vanilla
1 cup flour
powdered sugar (1+ cup)
Mix the nuts, sugar (but NOT the powdered sugar), butter, vanilla, and flour together in a bowl. Work the mixture with your hands until it holds together and the butter is mixed throughout evenly. Pinch off sections of dough about the size of a walnut and roll them into balls. Place them on a baking sheet or plate and refrigerate for 3+ hours.
Preheat your oven to 375F. Place balls on ungreased baking sheets and bake for 20 minutes, until bottoms are lightly brown.
Pour some powdered sugar into a bowl. When the cookies come out of the oven, immediately toss them in the powdered sugar until coated. Be careful doing this as the cookies are very hot! I usually toss only a few at a time.