The Hay Loft: Grandma Joyce’s Wedding Cookies

Admittedly, Grandma Joyce probably didn’t have these at her wedding. And we haven’t seen them at anyone else’s wedding either. But while they’re traditionally and technically called Wedding Cookies (either Italian or Mexican), we’ve always devoured them by the handful during the holidays.

Still, Christmas, Hanukkah, or holy matrimony aside, they’re delicious all year round, and this recipe from our family is the best you’ll find. Betcha can’t eat just one.

The Grooming Box:
½ pound unsalted, softened butter
1 cup shortening
2/3 cup sugar
4 teaspoons water
4 teaspoons vanilla
4 cups flour
1 cup very finely chopped walnuts
½ teaspoon salt
confectioners sugar as needed for dipping

The Hack:
Mix the butter a bit to soften, then slowly cream in the shortening and sugar. Add the water and vanilla, then alternate adding the flour and nuts a little at a time. Chill 3 to 4 hours.

Shape into small balls and bake on an ungreased cookie sheet at 325 degrees for 15 minutes. Don’t brown! Finish by dipping the still-warm cookies in powdered sugar.  Cool on a rack and enjoy!

Happy Chrismukkah — you may now kiss the bride!

2017-12-07T15:56:09+00:00December 7th, 2017|Entertaining|0 Comments