Butter Balls, Mexican Wedding Cookies, Danish Wedding Cookies Recipe | SAVEUR

Butter Balls

Dredging these melt-in-your-mouth cookies twice—first while still warm and again after they've cooled—insures a generous covering of powdery sugar.

Butter Balls
These melt-in-your-mouth walnut cookies are dredged twice in confectioners' sugar: first to form a sort of glaze, second to ensure a powdery coating.
makes 4 dozen

Ingredients

1 cup finely ground walnuts
2 14 cups unbleached, all-purpose flour
12 tsp. salt
12 lb. unsalted butter, softened
12 cup confectioners' sugar, plus 2 cups for dredging
1 tsp. vanilla extract

Instructions

Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄2 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.
Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5-10 minutes.
Meanwhile, place remaining 1-2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

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