Mexican Wedding Cookies

By jdwooten

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Ingredients

• 16 Tbs. (2 sticks) unsalted butter at room temperature
• 1 1/4 c. confectioners' sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 3/4 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1 cup ground blanched almonds

Details

Servings 4

Preparation

Step 1

In a large bowl, using an electrice mixer, beat the butter on high speed until fluffy and pale yellow. Add 1/2 cup of the confectioners' sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended.

Over a sheet of waxed paper, sift together the floud and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the almonds. Cover and refrigerate until the dough is chilled but not hard and is no longer sticky ot the touch, about 15 minutes.

Preheat oven to 350 degrees. Sift the remaining 3/4 cup confectioner's sugar into a shallow bowl.

Shape the dough inot 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets.

Bake until the cookies are just golden on the bottom, 10 t0 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the confectioner's sugar. Let the cookies cool completely on wire racks.