While called Mexican Wedding Cookies, I have never once seen these in Mexico. They are still great tasting and easy to make! 

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Mexican Wedding Cookies Recipe
Yields 12
An easy Mexican wedding cookie recipe.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1 stick Butter
  2. 1/4 cup Sugar ((or cinnamon sugar))
  3. 1 teaspoon Vanilla Extract
  4. 1 1/2 teaspoon Almond Extract
  5. 1 cup Flour
  6. 1 dash Powdered Sugar ((to dust the cookies))
Preparation
  1. Let the stick of butter sit out until softened to room temperature. Once softened, mix together all of the ingredients listed above.
  2. Place the bowl in the freezer for about 20 minutes, or until you can roll the dough into 1 inch balls without the dough sticking to your hands. When the dough is left in the fridge or freezer too long, it becomes hard as a rock. Letting it set out at room temperature until it is pliable is the only option, never try to speed up the process by putting the dough in the microwave.
Baking
  1. Preheat the oven to 325 degrees.
  2. Using an ungreased cookie sheet, place the balls of dough about 1 inch apart (all 12 should fit on the same sheet).
  3. Bake 15 minutes and once the edges are slightly brown and the top of the cookies look crackly (like a snicker doodle). The cookies will not really brown on top or spread out as much like a typical chocolate chip cookie would.
  4. After the cookies have cooled, remove them from the baking sheet and either dust them with powdered sugar or roll them in it, depending on how sweet you'd like them. Store the cookies layered in tupperware or flat in a ziplock bag. If left out in the open, they can become sticky or stale quickly depending on the humidity of your area.
Notes
  1. *Almonds, pecans or walnuts can be used instead of the almond extract, but since nuts are expensive to buy in grocery stores or stale in the dulcerias (candy stores), this is the safest route. Plus you don't have to worry about people with nut allergies.
  2. *If you want to add almonds to the recipe, omit the almond extract and add ¼ to ½ cup of chopped nuts. You may need to add a little bit of water or milk to make the dough stick together, but no more than 1 ½ teaspoons total.
  3. *The consistency of these cookies can vary from that of a snickerdoodle to more of a dry biscuit, but the flavor still stays the same.
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Summary
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Simple & Fast Mexican Wedding Cookies
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