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!
1/4teaspoonsalt(not needed, if your butter is salted)
1cupvery finely chopped almonds or pecans
Instructions
Preheat oven to 325 degrees F.
In a mixing bowl, with an electric mixer, cream butter, powdered sugar, vanilla extract and almond extract.
Once fully combined, on low speed, mix in flour, salt and nuts until dough holds together.
Shape dough into 1-inch balls and place about an inch apart on baking sheets that are lined with parchment paper. Bake 15 minutes and until set, but not brown.
Remove from the oven and allow cookies to cool slightly (but not completely); roll in powdered sugar. Cool completely; roll again in powdered sugar. Enjoy!
Notes
*I have successfully made 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 a gluten-free flour the cookies will be a little more crumbly.
Storing. Place in an airtight container at room temperature for up to 7 days.
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.