Name: Mexican Wedding Cookies
Total time: PT1800.0S
Yield: 12
Ingredients: 1 cup Butter; 1/2 cup Powdered Confectioners Sugar; 2 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 2 cup All-Purpose Flour; 1/4 teaspoon Salt; 1 cup Almonds

Mexican Wedding Cookies

Recipe

3.7

3 ratings

Mexican Wedding Cookies are absolutely irresistible and a must-make during the holiday season! They are made with either almonds or pecans and then rolled in powdered sugar for a melt in your mouth treat perfect for Christmas!

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Mexican Wedding Cookies

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Kim's Cravings

Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

https://www.kimscravings.com/

30MINS

Total Time

$0.50

Cost Per Serving

Ingredients

Servings

us / metric

1 cup

Butter, softened

1/2 cup

Powdered Confectioners Sugar

plus more for rolling cookies

2 tsp

Vanilla Extract

1 tsp

Almond Extract

2 cups

All-Purpose Flour

as needed

Salt

not needed, if your butter is salted

1 cup

Almonds, finely chopped

or Pecans

Nutrition Per Serving

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Calories

306

Fat

22.7 g

Protein

4.8 g

Carbs

22.0 g

Author's Notes

Makes 36 large cookies.

To make these cookies these cookies gluten-free and vegan I used Earth Balance Vegan Buttery Sticks and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. However, when using gluten-free flour the cookies will be a little more crumbly.

Storing: Mexican wedding cookies can be stored in an airtight container at room temperature for up to 7 days and possibly a bit longer. They'll never last that long, though!

Freezing: The cookie dough will freeze well for up to three months. When you're ready to bake them, thaw and allow them to come to room temperature, then bake as directed. Baked cookies freeze well up to three months.