Mexican Wedding Cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup finely chopped almonds
- ¼ teaspoon salt
- ½ cup powdered sugar, or more as needed
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Instructions
- Gather all ingredients.
- 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.
- Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
- Place 2 inches apart onto unlined cookie sheets.
- 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.
- 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.
Source
Original recipe: View Original