Mexican Wedding Cookies

These classics cant be beat. Crumbly, nutty and so tasty.

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Step 1

-Set you oven to 350* F and line two cookie sheets with parchment paper. -In the bowl of a stand mixer, cream together the butter and the powdered sugar with the vanilla and orange liqueur until light and fluffy--about 3 minutes on medium high speed. -Scrape the sides of the bowl then add the egg yolk and beat on high speed for one minutes. Scrape the sides of the bowl again. -Add the flour, slat and nuts and mix on low speed until you achieve a homogenous, somewhat crumbly dough. -Scoop the cookies into evenly sized balls (I use a 1/2 ounce scoop and get 36 balls) and evenly spread them out on the 2 sheet pans. The cookies wont spread much so no need to leave a lot of space between them. -Bake at 350*, for 15 minutes, switching the positions of the pans half way through. -Allow to cool fully, then toss in enough powdered sugar to coat the cookies well, then serve!