Mexican Wedding Cookies
User Reviews
5
Mexican Wedding Cookies
Description
Mexican Wedding Cookies blend butter, powdered sugar, vanilla, almond extract, flour, and chopped almonds into a dough that is chilled, shaped into balls, and baked at a moderate temperature. After a short cool-down, the cookies receive a second coating of powdered sugar for a snowy finish. The almonds provide a delicate crunch and nutty flavor, complementing the crisp but tender texture of the cookie itself. These cookies are traditionally enjoyed during celebrations but work well any time you want a subtle nutty cookie.
Chilling the dough before baking helps the cookies hold their shape and develop a fine crumb texture. Baking at 325°F ensures gentle cooking, preventing overly browning while crisping the edges. Rolling them in powdered sugar twice adds both sweetness and a characteristic appearance.
Serve these cookies as part of a dessert tray or alongside tea or coffee. The recipe yields cookies that store well for several days at room temperature, allowing you to make them ahead for gatherings.
For longer storage, you can freeze formed dough balls and bake them after thawing. Completed cookies also freeze well for up to three months. This flexibility lets you prepare in advance for festive occasions.
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 almonds chopped
- 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.
Notes
- Chill the dough for 1-2 hours before shaping to improve texture and handling.
- You can freeze shaped dough balls and bake after thawing without rolling in powdered sugar first.
- Store baked and cooled cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Roll the cookies in powdered sugar twice—once before baking and once after cooling—for traditional coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 68mg | 3% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 236IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
