Back in December 2013, I wanted something sweet and easy to make. I looked in my pantry, looked in the fridge, back in the pantry. Finally, I pulled a cookbook off the shelf and low and behold found this recipe in a book that's near and dear to me!
The Blue Flame Favorites cookbook from Oklahoma Natural Gas company is a sister company to my former employer. I was lucky enough to get this cookbook about five years ago. Although I only worked with a few folks from that division, they were like family to me. In a way I feel this recipe was passed on by a family member.
They called it Mexican Wedding Cakes, but I rather call them Cookies. So here's the recipe...
MEXICAN WEDDING COOKIESAdapted from Blue Flame FavoritesMakes 3 dozen
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar, divided
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Preheat oven to 400 degrees.
Cream the butter, 1/2 cup powdered sugar and vanilla extract in a large bowl. (If you have an electric mixer, use it!) Sift the flour and salt together and slowly add to the creamed mixture. Fold in the chopped nuts.
Line your baking sheets with parchment paper. Shape dough into 1-inch balls. Eyeball it! Place,
1-1/2 inches apart, on baking sheets. Bake for 11 to 13 minutes or until bottoms of the cookies are lightly browned.
Remove from oven and allow to cool slightly. Roll the warm cookies in remaining 1/2 cup powdered sugar until evenly coated. Please do this step when the cookies are warm, don't let them get cold, this will help the sugar adhere to the cookies. Place on wire racks. Cool completely. Optional: Roll in powdered sugar again. Store in tightly covered container at room temperature.