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.
Ingredients
- 1 cup unsalted butter , softened
- 0.5 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup finely chopped almonds
- 0.25 teaspoons salt
- 0.5 cups powdered sugar , or more as needed
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
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4
Place 2 inches apart onto unlined cookie sheets.
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5
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.
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6
Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
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7
Transfer to an airtight container and store at room temperature.
Nutrition Facts
Per serving
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