Mexican Wedding Cookies

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The directions for these cookies were definately not clear. It would be very helpful to say to add 1 cup of almond flour in ADDITION to the AP flour called for in the recipe. I added the almond flour in place of 1 cup of the ap flour and ended up with a very buttery sugar cookie with almond overtones. Very good but not what I was looking for.

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Fantastic!

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This recipe was not clearly written. For example, you said add 1 cup of Almond flour, but you don't state if this is in lieu of the flour in the sugar cookie recipe.

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These cookies are really good. They are easy to make, with one exception. To make the almond flour, toast lightly 1 c. (100 g. sliced almonds and then grind with 1 T sugar. That is a bit of a pain, and I had my doubts that it was worth it. But, it turns out these cookies are the bomb! They are not rock hard, like some Mexican Wedding cookies I've had. Don't over-bake. They will not turn brown. Just wait for them to brown around the edges very slightly. They have a really nice almond flavor and this recipe makes a fair amount - 60 cookies, but you can put 20 on a cookie sheet, using a small scoop and they come together easily so it goes quickly. I would make these again.