Mexican Wedding Cookies are one of the most delicious , melt in the mouth cookies . These snowy balls are absolutely irresistible .
Mexican Wedding Cookies , the name itself speaks for it . They are rich and exotic . These cookies are also called Russian Tea Cakes too . The cookies are from Mexico but have nothing to do with weddings ! Pecans are pulsed and added to the flour , but today I have substituted almonds for these cookies .
These cookies are one of our favourite , my girls and my daughter in law , all of them enjoy these . These are the third variety of cookies that travelled to US , Orange Crinkle Cookies and Badam Pista Cookies are the others that I packed for my cousins .
Talking of cookies I baked two variations this Diwali , I made almost 1000 jumbo cookies , but well that story is for another day ! Let’s check the recipe for the Mexican Wedding Cookies.
Mexican Wedding Cookies is my Day 3 post under Christmas Goodies.
Mexican Wedding Cookies
Ingredients
1 cup butter ( unsalted )
1/2 cup confectioners sugar
11/2 tsp vanilla extract
1 tsp salt
3/4 cup almond flour
21/4 cups all purpose flour
For Coating
1 cup confectioners sugar
Method
Preheat the oven to 180 deg C and lightly grease the baking trays .
In a large mixing bowl , beat together the butter , sugar, vanilla extract and salt .
Beat in the almond flour and the all purpose flour .
Scoop about a teaspoon of dough and roll them into balls .
Place the balls on the prepared baking trays, space them at about 1” apart .
Bake the cookies for 15 – 20 minutes or until they feel set on top . They should be lightly browned .
Put the confectioners sugar in a shallow bowl .
Remove the cookies from the oven and allow them to cool.
Transfer 4-5 cookies at a time and roll them in the sugar to coat .
Transfer to a rack to cool .
After the cookies cool down , roll them again in sugar . They should be generously coated and snowy white .
Store in a airtight container at room temperature for up to a week .
Mexican Wedding Cookies
Ingredients
- 1 cup butter unsalted
- 1/2 cup confectioners sugar
- 11/2 tsp vanilla extract
- 1 tsp salt
- 3/4 cup almond flour
- 21/4 cups all purpose flour
For Coating
- 1 cup confectioners sugar
Instructions
- Preheat the oven to 180 deg C and lightly grease the baking trays .
- In a large mixing bowl , beat together the butter , sugar, vanilla extract and salt .
- Beat in the almond flour and the all purpose flour .
- Scoop about a teaspoon of dough and roll them into balls .
- Place the balls on the prepared baking trays, space them at about 1” apart .
- Bake the cookies for 15 - 20 minutes or until they feel set on top . They should be lightly browned .
- Put the confectioners sugar in a shallow bowl .
- Remove the cookies from the oven and allow them to cool.
- Transfer 4-5 cookies at a time and roll them in the sugar to coat .
- Transfer to a rack to cool .
- After the cookies cool down , roll them again in sugar . They should be generously coated and snowy white .
- Store in a airtight container at room temperature for up to a week .
Notes
I have had these mexican cookies recently at a friends place, they tasted awesome. You have made them so nice and perfect.
I made these a few weeks ago and they were so good. I agree – they just melt in the mouth!
This has been on my to do list for long time. Looks too tempting and delicious.