Mexican Wedding Cake Cookie Recipe

I threw a girls' night holiday party and served my delicious Mexican wedding cake cookies.

They remind me of little snowballs, perfect for a holiday party. Plus there's something about them that feels girly and dainty.

I used the printables from our  "Oh what fun!" free holiday printable set to decorate.

The free printable set includes: a welcome sign, a banner, cupcake toppers, invitations,  gift tags, mini candy bar wrappers,  water bottle wrappers, menu cards, and straw flags.

MEXICAN WEDDING CAKE COOKIES

Ingredients:

• 1 cup butter (2 sticks) at room temperature
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 tablespoon lime zest
• 2 cups flour
• 3/4 cup of finely chopped walnuts

Directions:

Put the room temperature butter in a mixing bowl, and beat with an electric mixer on high for about 2 minutes until it is light and fluffy. Beat in 1/2 cup powdered sugar (save the remaining to toss on the baked cookies).

Mix in the vanilla, cinnamon, salt and lime zest. Now add the flour, mixing in about 1/3 at a time. Last, fold in the finely chopped walnuts. You can use a food processor, or even just put them in a plastic bag and pound them with a meat tenderizer or rolling pin (that's what I did).

Cover the dough and chill for about 30 minutes. You can preheat the oven to 350 F while it chills.

Roll the dough into balls (about 2 tablespoons) and bake for 18-20 minutes, until they brown on the bottom, and just start to brown on the top. Let them cool for 15 minutes, and toss them in a bowl with 1 cup of powdered sugar.

Makes 2 dozen Prep time: 10 minutes Total Time: 1 hour