My hubby decided to make Mexican Wedding Cookies and I was confused because I had no idea what they were. After he made them, I realized they are little snowballs of pure bliss. These things are like potato chips because you can’t just have two, three or four……… I mean they are so yummy.
Mexican Wedding Cookies have been around for a very long time. You may also see them referred to as: Russian Tea Cakes, Snowballs, Snowball cookies, Butterballs and more. If you enjoy any kind of butter cookie, you’re gonna love this one and it’s super easy to make. This recipe typically calls for pecans but we used almonds instead and they still tasted great.
Mexican Wedding Cookies
Ingredients
- 1 cup butter Softened
- ½ cup sugar
- 2 teas. Vanilla
- 2 cups flour
- 1 cup finely Almonds finely chopped
- ½ cup powdered Sugar
Instructions
- Preheat oven to 350˚.
- In a bowl cream together the Butter and Sugar.
- Add in the Vanilla and slowly add the flour mixing as you go.
- Add the Almonds and mix to combine. The mixture should be a soft dough.
- Roll the dough into 1 inch balls and place on a cookie sheet.
- Bake at 350˚ until the bottoms just start browning, 12-14 minutes.
- Remove and let cool until you can comfortably handle them. Roll in powdered sugar and place on wire rack to completely cool.
- Store in airtight container
