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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 104 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 2 teaspoons water
• 1 cup finely chopped almonds
• ½ cup powdered sugar, or more as needed

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.