Memories of Mexican Wedding Cookies begin with my Mother baking these small, round balls of butter and flour (I’m sure Mom used margarine). Hot out of the oven, Mom would toss the cookies in a small brown paper sack filled with powdered sugar. I don’t remember her tossing the cookies in powdered sugar after they cooled. I do remember eating her cookies and dribbling powdered sugar over my hands and clothes and the floor. In a family of five, perhaps the cookies were eaten before Mom had the opportunity to toss the cooled cookies a second time in white dusty sugar.
- 8 ounces Lurpak slightly salted (very soft room temperature) butter
- 2 ounces powdered sugar, sifted
- 1 1/2 Tablespoons (yes, I used this much) vanilla extract
- 1 teaspoon almond extract
- 3/4 teaspoon salt
- 2 1/2 ounces almond flour/meal (I use Bob’s Red Mill)
- 9 1/2 ounces King Arthur Unbleached All-Purpose flour
- 6 ounces powdered sugar for coating cookies
- Preheat oven to 325 degrees.
- In stand mixer, combine butter, powdered sugar, vanilla extract, almond extract, and salt; mix well
- Add the almond flour/meal to the butter mixture
- Stir in the all purpose flour
- I used a #50 scoop to evenly portion the cookies onto a parchment lined half sheet tray (32 cookies)
- Hand shape the cookie dough rounds into smooth balls
- Bake for 18 minutes (your oven may vary)
- Cool MexicanWedding Cookies 2 minutes on baking tray and then coat with powdered sugar (I swirled cookies and powdered sugar in a small bowl)
- Place on wire rack to cool completely
- After cooled, toss in powdered sugar again.
Follow Mixing instructions through step #6. Place sheet tray in freezer. After cookies are frozen, place in freezer safe container. I thawed cookies prior to baking, though I don’t know that it was necessary.