What do you get when you combine cranberries, powdered sugar, buttery cookies and walnuts? An amazing holiday treat is what. Mexican wedding cookies (or cakes, as they’re sometimes called) are a favorite cookie of mine. Cranberries are a festive and delicious addition as they give some added juciy fruit flavor without being too sweet.
The recipe calls for chopped cranberries, which seems strange because cranberries are already pretty small. I just chopped them up a little bit so that the dough would be easier to form into balls without getting too lumpy.
Recipe adapted from Food.com’s Traditional mexican wedding cookies.
cranberry mexican wedding cookies
|Prep time||25 minutes|
|Cook time||10 minutes|
|Total time||35 minutes|
- 2/3 cups room temp butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/2 cup chopped walnuts or pecans
- 1 cup powdered sugar (to roll cookies in)
- 1/4 cup chopped cranberries
|1.||Cream butter and powdered sugar. Stir in vanilla. Slowly add flour and mix. Lastly, mix in nuts and berries.|
|2.||Form dough into 1" balls and place onto ungreased baking sheet.|
|3.||Set oven to 400°f. While the oven is preheating, chill dough in freezer.|
|4.||Bake for 10-12 minutes or until cookies just start to turn a light golden color. Remove from oven and let rest on sheet for 10 minutes.|
|5.||Remove from baking sheet and roll in powdered sugar.|