Mexican wedding cookies
  • Cooking Time: 20
  • 1/2 C. powdered sugar
  • 1 C. butter, softened
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 C. flour
  • 1/4 tsp. salt
  • optional:
  • 1 C. finely chopped or ground almonds or pecans (optional)
  1. Preheat oven to 325
  2. In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
  3. Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
You can try different flavors by swapping out almond extract for lemon or orange extract. Yum!