Mexican Wedding Cookies
This Mexican Wedding Cookie / Snowball Cookie Recipe has a soft melt-away texture and a nutty almond flavor. They are also called Russian Tea Cakes. Super easy to make!
Servings: 48 Cookies
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 ¼ cup powdered sugar. divided
- 1 ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp cinnamon
- pinch salt
- 1 cup toasted almonds, ground (pecans or walnuts, if preferred)
Preheat oven to 350°F.
In a large mixing bowl, using an electric or stand mixer, cream the butter on high until pale yellow and fluffy, about 5 minutes. Add ½ cup of the powdered sugar and beat again until light and fluffy.
Add the vanilla. Beat until just blended.
In a small bowl blend the flour, cinnamon and salt. Add to the butter mixture and mix on low speed until just blended. Mix in the ground almonds.
Refrigerate mixture, covered, for 15-minutes. Shape for the chilled dough into 1" balls.
Place on 2 ungreased baking sheets, about 1" apart. Bake cookies until the bottoms are golden brown, about 11-13 minutes. Let cool on pans for about 5-7 minutes.
In a shallow bowl sift the remaining ¾ cup powdered sugar. Remove cookies one at a time and roll them in the sugar.
Let cool completely on a wire rack. Roll a second time in the powdered sugar.
Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg