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
- unsalted butter: 1 cup (softened)
- white sugar: 0.5 cup
- vanilla extract: 2 tsp
- water: 2 tsp
- all-purpose flour: 2 cups
- almonds: 1 cup (finely chopped)
- salt: 0.25 tsp
- powdered sugar: 0.5 cup (or more if needed)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 325 degrees F (165 degrees C).
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Shape chilled dough into 1-inch balls and place 2 inches apart onto unlined cookie sheets.
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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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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. Meredith Food Studio
