Mexican Wedding Cookies Recipe Mark Thompson April 1, 2014 Cool While called Mexican Wedding Cookies, I have never once seen these in Mexico. They are still great tasting and easy to make! Mexican Wedding Cookies Recipe 2014-04-04 00:21:25 Yields 12 An easy Mexican wedding cookie recipe. Write a review Save Recipe Print 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 stick Butter 1/4 cup Sugar ((or cinnamon sugar)) 1 teaspoon Vanilla Extract 1 1/2 teaspoon Almond Extract 1 cup Flour 1 dash Powdered Sugar ((to dust the cookies)) Preparation Let the stick of butter sit out until softened to room temperature. Once softened, mix together all of the ingredients listed above. 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 Preheat the oven to 325 degrees. Using an ungreased cookie sheet, place the balls of dough about 1 inch apart (all 12 should fit on the same sheet). 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. 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 *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. *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. *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. So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameSimple & Fast Mexican Wedding CookiesPublished On 2014-04-01Preparation Time 30MCook Time 15M Total Time 45MAverage Rating 4.5 Based on 2 Review(s) The following two tabs change content below.BioLatest Posts Mark Thompson Mark is the Editor-in-Chief of So Good Blog. Latest posts by Mark Thompson (see all) What to consider when getting in to the restaurant game - July 10, 2016 6 Reasons to Spread Eggless Mayo - June 19, 2016 5 Reasons to Start Eating Pomegranates - June 3, 2016 Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current [email protected]* Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.