Butter Cookies

My blog and I have different rhythms.
Sometimes I have a lot to say but no food.
Sometimes I have a lot of food but no muse and nothing to say.
So this is an exceptionally short post – a recipe of lovely soft butter cookies that I like.

Lovely Soft Butter Cookies

Makes about 48

These cookies are called ‘Mexican wedding cookies’ in this area, because you guessed it, they’re a traditional Mexican wedding and holiday dish. Elsewhere they’re also known as ‘Russian tea cookies’ or just plain old butter cookies.

It doesn’t matter what you call them since they are excellent and they keep well in the freezer. The best way is to make the dough, freeze them on a baking sheet and transfer to a bag, that way they’re ready to bake whenever you want.

Not too long ago I bought a pecan-flavored version which was excellent. Then I made them at home with a mix of pecan and walnuts, which was also excellent. So you can add whichever nuts you prefer.

8 oz/230 gr butter
2 oz/60 gr powdered sugar
3.5 oz/100 gr walnuts
5.3 oz/150 gr flour
5.3 oz/150 gr bread flour
a pinch of salt
a little vanilla extract

In a food processor chop the nuts and sugar into a very fine blend.
Transfer the butter to a mixer and blend until creamy. Add the rest of the ingredients and mix until a dough forms.
No need to refrigerate, simply form balls and bake.
Bake at 350f/180c for 10-12 minutes until golden or lightly browned.
Cool and roll in powdered sugar.

The cookies keep well in a sealed container.