New Westminster’s 2015 Citizen of the Year Lynn Radbourne hasn’t made these treats in a couple of years, but she’s planning on baking them this Christmas.
Here, she shares her family’s recipe for Mexican wedding cookies – a surefire winner for the sweet tooth in your household.
Why not give them a try this holiday season?
Mexican Wedding
Cookies
1 cup butter, softened
One-half cup powdered sugar
1 teaspoon vanilla
Two-and-a-quarter cups sifted flour
One-quarter teaspoon salt
Three-quarters cup chopped walnuts
Powdered sugar (for rolling baked cookies in).
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt, add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into one-and-a-quarter inch balls and place onto parchment-lined or ungreased baking sheet.
Bake at 400 degrees for 10 to 12 minutes or just until the cookies start to turn light golden-brown.
Remove from oven and allow to cool slightly.
While cookies are still warm (but not hot), remove them from baking sheets and roll a few at a time in powdered sugar until evenly coated.
Cool completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
Note: Forming dough into one-inch balls will increase yield to 48 cookies.
