Mexican Wedding Cookies are packed with almonds and not to mention the good old butter that makes all cookies delicious and I would like to call them almond cookies. My aunty used to bake these cookies so often and I was super happy when she shared this super delicious cookie. My children and my entire family loves them.
The changes I made to her recipe was to add a mixture of flours to make a little more healthy for children. If you want you could add the plain old flour and it would taste just as good.
Equipments used: Stand Mixer
Ingredients
1/2 cup whole wheat flour + 1/2 cup Ragi Flour + 1/2 cup all purpose flour + 1/2 cup oat flour
OR 2 cups all-purpose flour/maida
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
1 cup blanched deskinned and roasted chopped almonds
[first blanch, then remove skin, then roast until crisp in the oven, then chop]
1/2 cup confectioners' sugar
Method
In the a bowl or the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in the vanilla essense, water, the flour and almonds in that order and beat until well blended and all the ingredients are well combined. The mass will be a ball of cookie dough. Cover the cookie dough wtih a cling flim and refrigerate for 3 hours.
Preheat oven to 175 C and line a baking sheet with parchment paper and keep aside.
Shape dough into balls of 1.5 to 2 inch diameter. Place the rolled dough portions on the prepared baking sheet. Set to bake in the oven for 15 to 20 minutes until you notice slight cracks on the surface and the cookie is turning golden color.
Remove from baking sheet from the oven and place the cookies to cool on the wire racks.
Once the cookies have cooled completely immerce them completely in confectioners' sugar and store in an airtight container.
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Comments
Tried the healthier version of your cookies
BTW i have tried many f ur recipes and all come out as good as you have mentioned. Thanks for giving us the actual recipes