The best delicious Mexican Wedding Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Wedding Cookies recipe today!
Hello my friends, this traditional Mexican Wedding Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Authentic Mexican Wedding Cookies is amazingly delicious, and addictive, everyone will be asking for more Mexican Wedding Cookies.
What Makes This Mexican Wedding Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Wedding Cookies.
Ready to make this Mexican Wedding Cookies Recipe? Let’s do it!
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- 1 1/2 c Butter; at room temperature
- 3/4 lb Powdered sugar
- 1 Egg yolk
- 1 ts Vanilla
- 1/2 c Finely chopped almonds
- 3 1/4 c All-purpose flour
Instructions:
- Beat butter until light and fluffy, then beat in 2 tablespoons of the
sugar, egg yolk, vanilla and almonds. - Gradually add flour, beating to blend thoroughly.
- Pinch off pieces of dough the size of large walnuts and rolls between your palms into round balls. Place 1 1/2 inches apart on ungreased baking sheets; flatten each ball slightly.
- Bake in a 275F oven until very lightly browned (about 45 minutes). Let cool on baking sheets until lukewarm.
- Sift half the remaining powdered sugar onto a large sheet of wax paper.
- Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all over cookies to a depth of about 1/8 inch.
- Place cookies on wire racks and dust generaouly with more powdered sugar; let cool completely. Store in airtight containers, layter between sheets of wax paper. Makes 3 dozen.
Yields
36 Servings
Mexican Wedding Cookies Recipe
Ingredients
- 1 1/2 c Butter; at room temperature
- 3/4 lb Powdered sugar
- 1 Egg yolk
- 1 ts Vanilla
- 1/2 c Finely chopped almonds
- 3 1/4 c All-purpose flour
Instructions
- Beat butter until light and fluffy, then beat in 2 tablespoons of the
- sugar, egg yolk, vanilla and almonds.
- Gradually add flour, beating to blend thoroughly.
- Pinch off pieces of dough the size of large walnuts and rolls between your palms into round balls. Place 1 1/2 inches apart on ungreased baking sheets; flatten each ball slightly.
- Bake in a 275F oven until very lightly browned (about 45 minutes). Let cool on baking sheets until lukewarm.
- Sift half the remaining powdered sugar onto a large sheet of wax paper.
- Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all over cookies to a depth of about 1/8 inch.
- Place cookies on wire racks and dust generaouly with more powdered sugar; let cool completely. Store in airtight containers, layter between sheets of wax paper. Makes 3 dozen.
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