Mexican Wedding Cookies

Mexican Wedding Cookies

Mexican Wedding Cookies is rated 4.8 out of 5 by 5.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 24
Spices derive their flavors from essential oils that evaporate over time, so they need to be replaced periodically. If stored in tightly closed containers in a cool, dark place, ground spices will last for about 6 months and whole spices will last for about 1 year. Purchase spices in small amounts from stores with high turnover. For the most pronounced flavor, use whole spices and grind them just before using. To grind the cinnamon for this recipe, in a small fry pan over medium heat, toast part of a cinnamon stick until fragrant, then break up the stick and grind in a mortar with a pestle or in a spice grinder.

Ingredients:

  • 16 Tbs. (2 sticks) unsalted butter, at
     room temperature
  • 1 1/4 cups 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

Directions:

In a large bowl, using an electric 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 flour 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 to the touch, about 15 minutes.

Preheat an oven to 350°F. Sift the remaining 3/4 cup confectioners' sugar into a shallow bowl.

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

Bake until the cookies are just golden on the bottom, 10 to 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 confectioners' sugar. Let the cookies cool completely on wire racks. Makes about 4 dozen cookies.

Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002).

Rated 5 out of 5 by from A Crowd Favorite I LOVE this recipe - I'm using it for the 3rd Christmas in a row. Always a crowd favorite and easy to execute. It reminds me of cookies my grandmother used to make. I don't have her recipe but this one is just as good.
Date published: 2012-12-21
Rated 5 out of 5 by from Easy to make, universal favorite I made these for a holiday cookie exchange I hosted and everyone loved them. My husband thinks it's the best cookie he's ever had. They're lovely looking, great with tea and generally appealing to all with a slightly nutty/cinnamon flavor.
Date published: 2012-12-07
Rated 4 out of 5 by from Sweet & Simple My mom is Mexican so I was drawn to this recipe right away. These are easy to make, and so delicate and fluffy to eat! It's like they melt in your mouth. This recipe yielded a lot of cookies!
Date published: 2012-05-24
Rated 5 out of 5 by from Can't get enough! I made these for a party and people couldn't believe I made them myself! These cookies are delicious and super easy to make. Follow the recipe exactly and you won't be disappointed.
Date published: 2012-05-16
Rated 5 out of 5 by from Delicious & Easy. Kid Friendly As previously mentioned, the cookies are simple, yet delicious to make. I enjoy how there are not many ingredients and children can help making these. Too bad it takes 2 sticks of butter...
Date published: 2012-03-18
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