One of my all-time favorite Christmas cookies is the Mexican Wedding Cake Cookie. How can you go wrong with butter, sugar and flour?! I feel good about being thankful for these cookies on this Thankful Thursday!
I had my Healthy Cooking Group annual Christmas cookie exchange party this week and wanted to try a 'healthier' version of the Mexican Wedding Cake Cookie. I think the difference between this recipe and the original is eliminating half the amount of butter....one stick instead of two.
Find yourself a couple of helpers and cream together the butter, sugar and vanilla.
Then add the flour and chopped walnuts.
Roll golf ball sized balls of dough in the palms of your hands.
Getting the dough to stick together takes some warm palms and some pressing, but they eventually stick together.
Lay them out on a baking pan and bake at 350 for 8 minutes or until they are golden in color.
Fresh out of the oven, roll them in a bowl of powdered sugar to coat the outside.
Cool and serve. I think the lower in fat version is just as good as the original.
Healthier Mexican Wedding Cake Cookie
Ingredients:
1/2 cup butter
1/2 cup sugar
1 tsp vanilla extract
2 cups flour
1 cup chopped walnuts
powdered sugar
Directions:
Cream butter, sugar and vanilla. Add flour and chopped walnuts. Roll golf ball sized balls of dough in the palm of your hand, press together at the same time.
Bake at 350 degrees for 8 minutes or until golden in color.
Roll warm cookie balls in powdered sugar to finish.
Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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1 comment:
I love this healthier version of this cookie. Have to bookmark for future use!
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