Mexican wedding cakes…

A cookie of many names..

Not even close to being a cake and not a spring cookie either but I felt the need to bake these after rifling through my cabinet and finding a bag of almonds.. a few years back during Christmas I got a box of  snowballs and made them… not even close to being good and I always felt I needed to find a recipe that would undo all the indigestion that those store bought cookies gave me…

( I know… ANOTHER dessert recipe... that’s ok.. I won’t share!)

Lets gather up our ingredients… as for the almond flour I just used my food processor and woke everyone up in the house ..

Cream together your powdered sugar and butter…vanilla, almond extract… don’t be like me and forget the salt till everything is mixed in.

Add your almond flour

Add your regular flour

Even after mixing for several minutes it wasn’t completely done… if you ever made shortbread cookies you know it takes a while for the butter to break down.. that and my butter wasn’t even close to being soft.

Mix till you can make a ball and it sticks together

Grease your pan… and roll out 1” balls.. the recipe says 4 dozen but I got over 4 ½ dozen cookies.

Bake 15 mins and then in a med size bowl add your powdered sugar and five at a time roll in sugar.. let cool on rack.

Roll again in sugar and store in airtight container at room temp.

 Recipe:

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Mexican Wedding Cakes

Dough 8 ounces unsalted butter 2 ounces confectioners' sugar 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract, optional 1 teaspoon salt* 2 1/2 ounces almond flour or 3/4 cup blanched almonds, finely ground 9 1/2 ounces King Arthur Unbleached All-Purpose Flour *If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.   Directions 1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets. 2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt. 3) Beat in the almond flour, then the all-purpose flour. 4) Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them. 5) Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges. 6) While the cookies are baking, put the topping sugar in a shallow bowl. 7) Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool. 8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white. 9) Store airtight at room temperature. Yield: 4 dozen cookies.