Wedding Bells
Delightful buttery cookies with chopped walnuts, coated in powdered sugar for a sweet, melt-in-your-mouth treat perfect for weddings or special occasions.
Ingredients
Instructions
- Mix softened butter, flour, chopped walnuts, and vanilla thoroughly.
- Roll the mixture into 1-inch balls.
- Preheat oven to 350°F (175°C).
- Bake the cookies for 10 minutes or until light brown.
- While still warm, roll the cookies in confectioners' sugar and shake off excess.
- Serve warm or cool.
Tips & Substitutions
For a nuttier flavor, try toasting the walnuts before chopping them. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Ensure your butter is at room temperature for easier mixing. You can also add a pinch of salt to balance the sweetness of the confectioners' sugar when rolling the cookies.
Serving Suggestions
These cookies are delightful on their own but can be served alongside a warm cup of tea or coffee. For a festive touch, add a drizzle of chocolate sauce, similar to what you might find in Tishy'S Hershey Syrup Sheet Cake. They also make a charming addition to dessert platters at celebrations.
Storage & Reheating
Store leftover Wedding Bells in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, refrigerate them for up to two weeks. To reheat, place them in a warm oven for a few minutes to regain their soft texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Wedding Bells contains roughly 287 calories, with 6g protein, 39g carbohydrates, and 7g fat. It is a good source of iron (13% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the dough for later use?
Yes, you can freeze the dough! Shape it into balls, place them on a baking sheet to freeze, then transfer to a freezer bag. They can be frozen for up to three months. When ready to bake, you can bake them straight from the freezer, just add a couple of extra minutes to the baking time.
What can I use instead of walnuts?
If you have nut allergies or prefer a different flavor, you can substitute walnuts with pecans or even sunflower seeds for a nut-free version. Alternatively, adding mini chocolate chips or dried fruit can bring a new twist to these cookies while still keeping them delicious.
How do I ensure my cookies are not too dry?
To prevent dry cookies, be careful not to overbake them. They should be lightly golden on the bottom when done. Also, make sure your butter is softened adequately and not melted, as this can affect the texture. Checking them a minute or two before the recommended time helps achieve the perfect consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).