Mexican Wedding Cookies
Mexican Wedding Cookies are light and crumbly with a hint of almonds and they are rolled in lots of sweet powdered sugar.
Ingredients
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almonds, finely chopped (or pecans)
- 1/2 teaspoon salt
- 3/4 cups powdered sugar
Instructions
- In a large bowl, combine 1/2 cup powdered sugar, butter, vanilla and almond extract. Beat until creamy.
- Add flour, almonds, and salt. Mix until all is combined and forms a dough. It will be loose and crumbly at first, continue mixing until the dough comes together.
- Use a small scoop to put balls of dough on an ungreased cookie sheet. Roll each scoop of dough with your hands to form a compact ball and place them about 1 inch apart. Bake at 325 for 15-20 minutes until cookies are set.
- Remove cookies from the oven and place them on a wire rack to cool slightly.
- Place 3/4 cup powdered sugar in a small bowl. Using a spoon, roll each warm cookie in powdered sugar.
- Put cookies back on the rack to cool completely. Then roll the balls a second time in powdered sugar. Store cookies in an airtight container for up to 3 weeks. This recipe makes 40 cookies.
Equipment
- 2 cookie baking sheets
Nutrition
Calories: 99kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 66mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 142IUCalcium: 12mgIron: 0.4mg