These classic powdered sugar-covered treats are also known as Mexican Wedding Cookies, but my husband calls them Nut Bombs. One Christmas during my childhood, my mom Genny (who fully admits that she’s no Betty Crocker) attempted to bake a batch. I’m not sure what went wrong with her recipe, but they turned out like rocks and she called them Christmas Bombs. I must have told Mike this story way back when we were just dating, but it stuck with him. This past Christmas, a colleague of Mike’s asked if I could bake these for her, and when he told me what she wanted, he said, “you know, those nut bombs.”
Today’s batch is for my sister-in-law Kristin.
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
¾ cup finely chopped walnuts
2 ¼ cups flour
¼ teaspoon salt
powdered sugar for rolling
Preheat oven to 400 degrees.
Beat butter, ½ cup powdered sugar, and vanilla together until creamy.
Stir in nuts, flour, and salt until dough comes together; you may need to reach in with your hands and knead the dough a bit.
Shape into balls using a small cookie scoop.
Bake for 10-12 minutes, until bottoms are light golden brown.
Let cool about 4 or 5 minutes, then roll in powdered sugar and place on a wire rack to cool.
When completely cool, roll in powdered sugar again.