Name: Mexican Wedding Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 30 cookies
Ingredients: 2 sticks unsalted butter; 1/2 cup granulated sugar; 3/4 cup confectioners’ sugar, plus more for coating; 2 egg yolks; 1 teaspoon almond extract; 1 teaspoon grated orange zest; 2 1/4 cups all-purpose flour; 1 cup almond flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Coarse sugar, for sprinkling

Directions

Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners’ sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners’ sugar to coat. Store at room temperature in a covered container.

Photograph by Karl Juengel/Studio D

Mexican Wedding Cookies

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