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.


Desserts · Cookies · International Cookie Recipes · Mexican Cookie Recipes


Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hrs 55 mins
Additional Time: 1 hrs 20 mins
Servings: 36
Yield: 36 cookies

Ingredients

Ingredients List

  • 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


Directions

  1. 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.

  2. Preheat the oven to 325 degrees F (165 degrees C).

  3. Shape chilled dough into 1-inch balls and place 2 inches apart onto unlined cookie sheets.

  4. 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.

  5. Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat. Transfer to an airtight container and store at room temperature.


Nutrition Facts (per serving)

Nutrition Facts
104 Calories
7g Fat
10g Carbs
1g Protein


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