Monday, February 21, 2011

Mexican Wedding Cookies with Vanilla Bean and Almonds


Wow! Life has been busy. So much has been going on. Finally have some time off for a little post.

These are a nutty shortbread cookie rolled in powdered sugar, traditionally served at Mexican weddings. This is a perfect party cookie as they are so easy to make and one recipe makes about 30 cookies. I made these with vanilla bean and almond. You can use any nut you like, or leave the nuts out all together. You can also flavor them many different ways. Someone suggested to me that they would be great with lemon!! You can definitely have fun with these.

Mexican Wedding Cookies

Makes 25 to 35


1-1/2 cups butter, room temperature
3/4 cup powdered sugar, plus more for rolling cookies in
1 teaspoon vanilla extract
1 vanilla bean, seeded
3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped almonds


Preheat oven to 350 degrees.

In the bowl of an electric mixer, cream the butter and the powdered sugar till light, about 5 minutes. Add the vanilla extract and vanilla bean seeds. In a separate bowl, mix the flour and the salt. Add flour to the butter and mix just till combined. Fold in the nuts.

Using 1 tablespoon per cookie, roll dough into balls. Place on parchment lined baking sheets 2 inches apart. Bake at 350 degrees for 15 minutes, till just lightly golden around the edges. Cool completely.

Toss cooled cookies into powdered sugar to coat. Repeat this until the powdered sugar stays dry on the cookie.

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