Mexican Wedding Cookies
Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
Servings: 24
Equipment
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup chopped almonds
- ½ cup powdered sugar, to roll cookies in
Instructions
- Cream the butter and powdered sugar in a medium bowl. Mix in the vanilla and almond extract. Add the flour and almonds. Mix until just combined. Cover the bowl and chill in the fridge for 1-2 hours.
- After the dough has chilled preheat the oven to 325°F
- Shape the dough into balls. Roll the balls in powdered sugar and place them on a cookie sheet. (Do not spray the cookie sheet). Bake for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once cool, roll them in powdered sugar. Enjoy!
- Store in an airtight container at room temperature.
Video
Notes
Store cookie dough. The cookie dough can be covered and stored in the fridge for 1-2 days or you can form cookie dough balls and freeze. Thaw before rolling in powdered sugar and baking. See How To Freeze Cookie Dough for tips.
How to store cookies. Keep cooled cookies in an airtight container on the counter for 3-4 days, or store in a freezer-safe container in the freezer for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Calcium: 20mg | Iron: 1mg