Amy’s Corner: Mexican Wedding Cookies

Yield: 2 ½ dozen


Soaked Walnuts or Pecans: ½ C. 
Cultured Butter: 1 C. + 2 Tbl.
Powdered Sugar: 2 C.
Vanilla Extract: 1 tsp.
Sea Salt: ½ tsp.
Sprouted Flour: 1 ¾ C.


  1. Place 4 Tbl. of butter in a small saucepot and place over medium heat.
  2. Cook the butter until the milk solids become a light brown and the butter smells nutty.
  3. Remove from the heat and set aside.  Cool to room temperature before using.
  4. Place the nuts and 1 C. of powdered sugar into a food processor fitted with a blade attachment.
  5. Pulse the mixture until the nuts form small pieces.
  6. Place the butter (both melted & unmelted), salt and vanilla into the processor and blend until the mixture lightens in color and is completely blended.
  7. Add the flour to the processor and pulse to combine.
  8. Scrape the dough into a bowl and cover.
  9. Refrigerate a minimum of 1 hour before proceeding.  At this point, the dough can be refrigerated for 3 days, or frozen for 1 month if tightly wrapped.
  10. Once chilled portion the dough into roughly 1 Tbl. portions and roll each portion into a ball.
  11. Place onto an ungreased cookie sheet, allowing at least 1” space between.
  12. Place into a preheated 350° oven and bake for 15-18 minutes, or until the edges of the cookies just begin to brown.
  13. Remove from the oven and transfer to a cooling rack.
  14. Allow the cookies to cool for 2-3 minutes.
  15. After cooling, sprinkle the remaining 1 C. of powdered sugar over the cookies to taste.  You may not use all of the sugar.