Mexican Wedding Cookies
Deliciously buttery, nut-filled Mexican wedding cookies have a crumbly texture and a sweet powdered sugar coating. These melt-in-your-mouth treats are a welcome addition to your holiday cookie tray. Make an extra batch to wrap in festive cookie bags and share as holiday gifts.
Ingredient
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup finely chopped almonds
- ¼ teaspoon salt
- ½ cup powdered sugar, or more as needed
Direction
- Gather all ingredients.
- Ingredients to make Mexican wedding cookies
- Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
- A stand mixer with cookie dough in the mixing bowl
- Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
- Two hands rolling cookie dough into small balls
- Place 2 inches apart onto unlined cookie sheets.
- A baking sheet with evenly spaced balls of cookie dough
- Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
- A wire rack with Mexican wedding cookies
- Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
- A large glass bowl with Mexican wedding cookies being tossed in powdered sugar
- Transfer to an airtight container and store at room temperature.
