(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.
If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.
Find more holiday dessert ideas at walnuts.org/holiday.
Mexican Wedding Cookies
Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36
2 cups California walnuts, toasted, divided
2 cups all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar, plus additional (optional)
Heat oven to 325 F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.
Source: California Walnuts
