Mexican Wedding Cookies

The first time I tried these cookies, I used walnuts but thought they’d be even better with almonds or pecans. However, while both versions were first-rate, neither compared with the walnuts, which remain my favorite. These are great cookies to make when you have a few minutes to spare: the dough can be made up to 2 weeks ahead and refrigerated. Additionally, once baked, the cookies keep fresh for at least 3 days.

Yield: about 10 dozen cookies.

2 cups unsalted butter, at room temperature
½ cup confectioners’ sugar, plus additional for rolling
2 teaspoons vanilla extract
4 cups all-purpose flour
4 cups finely ground lightly toasted walnuts

1. Preheat the oven to 375 degrees.

2. Place the butter and sugar in the bowl of a mixer fitted with a paddle, and mix until creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again. Add the flour and walnuts, mix well, and scrape the bowl again.

3. Shape large teaspoons of the dough into little balls and place them 2 inches apart on an ungreased cookie sheet. Bake until the edges of the cookies are just brown, about 15 minutes.

4. Remove the cookies from the cookie sheet, cool on a wire rack, and then roll in confectioners’ sugar.

5. Store in resealable plastic bags.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)