In Mexico, these rich cookies are called Little Wedding Cakes and are usually served with hot chocolate. Having moved from the Midwest to a location that’s closer to Mexico, I’ve enjoyed trying to replicate authentic recipes. These treats are a sharp departure from the Iowa favorites I grew up with!
—TERRI LINS SAN DIEGO, CA
PREP: 20 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: ABOUT 3 DOZEN
3/4 cup butter, softened
1/2 cup confectioners’ sugar
2 teaspoons vanilla
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/4 cup heavy whipping cream
Additional confectioners’ sugar
1. In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to the creamed mixture and mix well. Add the cream; knead lightly.
2. Shape into a roll 2 1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.
3. Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners’ sugar.