Mexican Wedding Cookies
Today I am sharing the recipe for a delightful little treat called Mexican Wedding Cookies, also known as a snowball cookie. They are light and crumbly with a hint of almonds and lots of sweet powdered sugar. They are little pillows of nutty goodness. My grandmother always made them for the holidays…and so do I.
These cookies simply melt in your mouth. They are so light and easy to make. I’ve been making them for years. I like to fill colorful tins with these dainty cookies to give as gifts to teachers and friends each year for the holidays. There is nothing better than Mexican Wedding Cakes with a hot cup of tea or a cold glass of milk.
Mexican Wedding Cookies were originally made to give as gifts at traditional Mexican weddings. Wedding guests would take these light, crunchy cookies home with them as a reminder of the bride and groom’s celebration. They have become popular in America, and are made in many homes as traditional holiday cookies.
Mexican Wedding Cookies
What’s needed?
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almonds, finely chopped (you could also use pecans)
- 1/2 teaspoon salt
- 3/4 cups powdered sugar
How to make Mexican Wedding Cookies?
- In a large bowl, combine 1/2 cup powdered sugar, butter, vanilla and almond extract. Beat until creamy.
- Add flour, almonds, and salt. Mix until all is combined and forms a dough. It will be loose and crumbly at first, continue mixing until the dough comes together.
- Use a small scoop to put balls of dough on an ungreased cookie sheet. Roll each scoop of dough with your hands to form a compact ball and place them about 1 inch apart. Bake at 325 for 15-20 minutes until cookies are set.
- Remove cookies from the oven and place them on a wire rack to cool slightly.
- Place 3/4 cup powdered sugar in a small bowl. Using a spoon, roll each warm cookie in powdered sugar.
- Put cookies back on the rack to cool completely. Then roll the balls a second time in powdered sugar. Now we’re talking! Place the finished cookies on a pretty platter…and watch them disappear. Store remaining cookies in an airtight container for up to 3 weeks. This recipe makes about 40 cookies.
I like to serve these with a steaming mug of hot chocolate or a cup of Orange Spiced Tea. Happy Holidays!
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Mexican Wedding Cookies
Ingredients
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almonds, finely chopped (or pecans)
- 1/2 teaspoon salt
- 3/4 cups powdered sugar
Instructions
- In a large bowl, combine 1/2 cup powdered sugar, butter, vanilla and almond extract. Beat until creamy.
- Add flour, almonds, and salt. Mix until all is combined and forms a dough. It will be loose and crumbly at first, continue mixing until the dough comes together.
- Use a small scoop to put balls of dough on an ungreased cookie sheet. Roll each scoop of dough with your hands to form a compact ball and place them about 1 inch apart. Bake at 325 for 15-20 minutes until cookies are set.
- Remove cookies from the oven and place them on a wire rack to cool slightly.
- Place 3/4 cup powdered sugar in a small bowl. Using a spoon, roll each warm cookie in powdered sugar.
- Put cookies back on the rack to cool completely. Then roll the balls a second time in powdered sugar. Store cookies in an airtight container for up to 3 weeks. This recipe makes 40 cookies.
Equipment
- 2 cookie baking sheets