Mexican Wedding Cookies Recipe
Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
Servings: 24
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 together in a medium bowl. Then, 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 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 and airtight container at room temperature.
Video
Notes
Store cookie dough. Roll into balls (do not roll in powdered sugar) place on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight freezer-safe container.
- To bake: roll the dough balls in powdered sugar and place on a baking sheet. Allow them to thaw for 10-15 minutes. Bake. Roll in powdered sugar again.
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