Ingredients
- 2 cups ( 10 ounces ) all purpose flour
- 2 cups ( 8 ounces ) walnuts
- 3/4 teaspoon salt
- 3 Tablespoons brandy or rum
- 16 Tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups powdered sugar
Directions
Dough
- In food processor, pulse 1 cup walnuts, flour and salt until walnuts are coarsely chopped, about 5 pulses. Transfer to a medium bowl.
- Process remaining 1 cup walnuts in now empty processor until texture of coarse cornmeal, about 15 seconds. Add liquor and process until paste forms, about 5 seconds.
- Using stand mixer fixed with paddle, beat butter and granulated sugar on medium high until light and fluffy, about 3 minutes.
- Add walnut paste and beat until combined.
- Reduce speed to low, slowly adding flour mixture, and mix until just combined.
- Wrap dough in plastic wrap and chill in refrigerator until firm, 1 hour.
Baking
Preheat oven to 375
- Adjust oven racks to upper-middle and lower middle positions.
- Line 2 baking sheets with parchment paper.
- Working with 1 Tablespoons dough at a time, roll into balls and space them 1 1/2 inches apart on prepared pans.
- Bake until edges are lightly browned, 12-14 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 10 minutes.
- Transfer cookies to wire rack to cool completely or slide parchment with cookies on them to a flat surface to cool, about 45 minutes.
- Place powdered sugar in a shallow dish and toss cooled cookies to coat.
About 4 dozen cookies
Mom used to make these cookies for all occasions: Christmas, Easter, graduations… This is my take on these cookies taken from the American Test Kitchen Cookbook. These are very light and airy and most of the brandy/rum bakes out of these in the hot oven. But this cookie is what I remember from my childhood… a favorite. These are also called Mexican Wedding Cookies.
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