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Top view of powdered sugar covered round cookie on wire rack

Mexican Wedding Cookies

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 25 medium 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Melt-in-your-mouth, easy to make almond cookies using 4 ingredients that will bring raves. Huge raves! You might also know them as butterballs. They never disappoint, keep well for a few weeks, and are perfect for gift giving.

*Estimated time doesn't include cooling time. 


Scale

Ingredients

  • 1 cup butter (225g), at room tº 
  • 4 tablespoons confectioners' sugar
  • ½ teaspoon almond extract
  • 2 cups (280g) all purpose flour
  • ¾ cup ground almonds, toasted if you want
  • Extra powdered sugar, for coating the cookies

Instructions

  1. In a large bowl, beat butter and sugar until creamy and smooth. Add almond extract and beat well.
  2. Add flour, 1 cup at a time and then the almonds. Mix just until smooth.
  3. Gather into a ball, wrap in plastic and refrigerate at least 3 hours.
  4. Preheat oven to 350º. Line a baking tray with parchment paper.
  5. Roll portions of cold dough between your palms to form balls. Place 1-inch apart on lined baking tray.
  6. Bake for 20 to 30 minutes, until they are a bit golden and cracked.
  7. Let cool on a wire rack. Roll in some extra confectioners' sugar to coat.
  8. These cookies freeze well unbaked. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.

Notes

  • Almonds: I buy nonpareil because they are easily available and the best if you want to remove the skins. But you can use Marcona or any other you like.
  • Powdered sugar: the amount is small but very necessary for the melt in your mouth quality of these cookies. Using granulated sugar will not give the same results.
  • Butter: make sure it's at room temperature. You should be able to make this recipe by hand with a whisk. 
  • Toasting the nuts: as I explain before, lightly toasting the almonds add a lot to the flavor of the cookie.
  • Storing: the baked cookies keep very well for a few weeks if stored in airtight tins or cookie jars.
  • Make ahead: the dough is similar to shortbread, so you can freeze the unbaked cookie balls before baking, well wrapped, for a month. Bake directly from the freezer.
  • Variations: use a different nut such as walnuts or pecans. Add citrus zest (lemon and orange work very well). Add mini chocolate chips. Add a spice, such as ground cinnamon or cardamom.

Keywords: snowballs, mexican cookies