Cinnamon Mexican Wedding Cookies

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cream the softened butter and powdered sugar together until light and fluffy.
3. Mix in the vanilla extract, then add the flour, chopped nuts, cinnamon, and salt. Stir until a soft dough forms.
4. Roll the dough into 1-inch balls and arrange them on the baking sheet, spacing them slightly apart.
5. Bake for 10 to 12 minutes, or until the bottoms are lightly golden.
6. While still warm, roll the cookies gently in the cinnamon-powdered sugar mixture.
7. Allow the cookies to cool completely, then roll them again for an extra snowy coating.

Variations

• Use almonds or hazelnuts for a different nutty profile.
• Add a pinch of nutmeg for a spiced holiday version.
• Replace vanilla with almond extract for a richer, bakery-style aroma.
• Mix a tablespoon of cocoa powder into the dough for a subtle chocolate twist.
• Shape the dough into crescents instead of balls for a classic European-style presentation.

Tips

• Toast the nuts lightly before chopping to enhance their flavor.
• Handle the cookies gently when warm, as they are very delicate just out of the oven.
• If the dough feels crumbly, let it rest for 5 minutes; the butter will soften and help it come together.
• Roll the cookies twice in powdered sugar for the best texture and appearance.
• Store in an airtight container to keep them soft and fresh for several days.