Sensational Saturday: Wedding Ball Cookies

January 18, 2014  •  Leave a Comment







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.

Crouse Photography would like to have you all to ourselves for a sweet photo session.  Contact us today to schedule a portrait session.  We also offer fine art photographs and workshops.













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.


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