Mexican Wedding Cakes
 
Ingredients
  • 1 cup salted butter, softened
  • 1 cup powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 350 F.
  2. Beat the butter and ½ cup powdered sugar with an electric mixer until completely smooth.
  3. Add in the vanilla.
  4. In a separate bowl, mix the salt and flour together.
  5. Add the flour mixture to the butter mixture until completely combined. Scrap down the sides to make sure all the butter is fully incorporated.
  6. Roll the dough into small balls.*
  7. Place the balls of dough on a greased cookie sheet or a cookie sheet lined with parchment or a silicon baking mat.**
  8. Bake for 16-18 minutes or until they are lightly brown on the bottom edges.
  9. Cool for 2 minutes on the cookie sheet.
  10. Place the remaining ½ cup powdered sugar in a bowl.
  11. Drop cookies into the bowl and toss around. Brush off any huge clumps of powdered sugar because they will get really goopy.
  12. Once you have coated all of the cookies once, the powdered sugar will sort of seep into the cookies and there will be a goopy layer on the cookies. Now go back and toss all of them again to get a visible powdered sugar coating.
  13. If you want you can go back through and toss them in the powdered sugar a third time once they are cool.
Yield: about 2 dozen cookies
Notes
* If you want to have even sized cookie, use a kitchen scale to weigh each ball of dough. I make them ⅝ oz and it yields about 25 cookies.
** I like to use a silicon baking mat because it makes the cookies less greasy and they brown nicely.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/mexican-wedding-cakes/