Best Mexican Almond Cookies Recipes

MEXICAN WEDDING COOKIES

Mexican Wedding Cookies image

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Provided by Bernie

Categories World Cuisine Recipes Latin American Mexican

Yield 18

Number Of Ingredients 7

Ingredients

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

Steps:

In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g

MEXICAN ALMOND COOKIES

Mexican Almond Cookies image

Number Of Ingredients 8

Ingredients

1/2 cup slivered blanched almonds
3/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick), at room temperature
1 large egg
1/2 teaspoon grated lime zest
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour

Steps:

1. In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds. Transfer to a bowl. Put the butter and the remaining sugar in the processor. Process 15 seconds, or until creamy. Add the egg and process 15 seconds. Add the ground almonds, lime zest, and vanilla. Process 10 seconds. Add the flour and pulse to blend well, 5 to 6 times. Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold. 2. Preheat the oven to 375°. Grease a large cookie sheet or line with parchment paper. Remove the dough from the refrigerator, and roll into walnut-size balls. Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes. Transfer the cookies to a rack. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for about 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves