I had a sweet craving last night and seemed to have nothing in my cabinets to make anything good ie no chocolate. As I rummaged through my cabinets I came across a bag of almonds. I immediately thought to myself: almonds check, butter check, powder sugar check. I knew I could scrounged up the rest of the ingredients to make Mexican Wedding Cookies. A simple cookie made of ground almonds (or pecans) and basically butter. Yummy with coffee or tea. My sweet tooth was definitely satisfied.
2 sticks soft unsalted butter
1 cup powdered sugar + additional for powdering
2 tablespoons vanilla
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup of Almonds or Pecans (toasted)
2 cups flour
Preheat oven to 350 degrees. Toast almonds or pecans in oven for 8-10 minutes. Let cool. Put toasted almonds, flour, salt, and cinnamon in a food processor; process until almonds are finely chopped, about 1 minute. Set aside.
In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners’ sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets. Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.
Roll warm cookies in powdered sugar. Let cookies cool 15 minutes, and roll again.
Recipe adapted from Martha Stewart