I decided to try out an old family recipe. I like to call these cookies “Uncle Richard’s cookies.” But after some googling, I realized these powdered sugar cookies are also called Ukrainian, Mexican and German wedding cookies. Since these cookies are butter rolled in powdered sugar so I’ll just call them delicious.
Food: The most diverse cookie. Ever.
Powdered Sugar Cookies
1 C. soft butter
3/4 C. powdered sugar
1 tsp. vanilla
1 tsp. lemon liqueur
2 C. flour
1/2 C. chopped pecans
1 lemon, zested
1-2 C. powdered sugar for rolling
Cream the butter and gradually add powdered sugar. I used a whisk because I don’t have a mixer, but I think a rubber spatula would work better.
Next add the vanilla and lemon liqueur, cream well.
Now, gradually add in the flour, nuts and zest from one lemon. At this point, I switched to mixing with my hands. I used closer to 1 and 3/4 cups of flour than the 2 cups called for, so add the flour slowly and stop when the dough is smooth and crumbly.
Preheat the oven to 300 degrees.
Shape the dough into 1″ to 1 and 1/2″ balls. I made mine a little bigger–maybe 2″ in diameter.
Place the cookies on an ungreased cookie sheet.
Bake the cookies at 300 degrees for 35 minutes. The bottoms will be light brown, but the tops will still be white. My cookies took closer to 30 minutes and because I sprayed some water into the stove to create steam the cookies came out a little darker brown in color.
Take the cookies out of the oven. Put one to two cups powdered sugar in a large shallow dish. (I used a pie pan.)
Now roll the cookies in the powdered sugar and place on a serving platter. Let cool.
Enjoy your sugar and butter love! I know I did.