Mexican Wedding Cookies

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!

Total Time

30min

3.7

3 Ratings

Author: Kim's Cravings

Servings:

Ingredients

•

1 cup

Butter , softened

•

1/2 cup

Powdered Confectioners Sugar

•

2 tsp

Vanilla Extract

•

1 tsp

Almond Extract

•

2 cups

All-Purpose Flour

•

1/4 tsp

Salt

•

1 cup

Almonds , finely chopped

or Pecans

Cooking Instructions

Preheat oven to 325 degrees F (160 degrees C).

In a mixing bowl, cream Butter (1 cup) , Powdered Confectioners Sugar (1/2 cup) , Vanilla Extract (2 tsp) , and Almond Extract (1 tsp) .

Blend in All-Purpose Flour (2 cups) , Salt (1/4 tsp) , and Almonds (1 cup) until dough holds together.

Shape into 1-inch balls and place 1-inch apart on baking sheets that are lined with parchment paper.

Bake 15 minutes and until set, but not brown.

Cool slightly. Then roll in powdered sugar.

Cool completely. Roll again in powdered sugar. Enjoy!

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.

Nutrition Per Serving

CALORIES

306

FAT

22.7 g

PROTEIN

4.8 g

CARBS

22.0 g