Mexican Wedding Cookies
- Level: Easy
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 139
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 26
- Sodium
- 27
- Total: 1 hr 15 min (plus cooling)
- Active: 25 min
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.