Whether you call them Mexican wedding cakes, Russian tea cakes, or snowballs, these little gems are melt in your mouth delicious! One of my favorite Christmas cookies and a must have on any holiday cookie platter. Crunchy walnuts, buttery shortbread, all covered in the light sweetness of confectioner’s sugar. Makes my mouth water just thinking about them. Pure cookie bliss!
Mexican Wedding Cakes:
1 cup butter
1 cup powdered sugar
1 tsp vanilla
2 1/2 cups Gluten Free All Purpose Flour *
1 cup chopped walnuts
1/4 tsp salt
Preheat oven to 400 degrees. Cream the butter, powdered sugar and vanilla until smooth. Add the flour, walnuts and salt. Mix until a dough ball forms. Measure dough by rounded tablespoons and roll into balls. Place on a lightly greased cookie sheet about 1/2 inch apart. Bake 8-10 minutes, or just until very light brown on the bottoms. Do not over bake! Allow cookies to cool for a minute or two on the pan, then remove with a spatula. Cool on a wire rack until warm, then roll cookies in powdered sugar (you will need about 1/2 cup for the batch). After the cookies have cooled completely, roll them in the powdered sugar one more time.
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