“Mexican wedding cakes are one of my two favorite cookies!”
-Chef Genevieve
Recipe grade: ★ ★ ★ ★ ★
Where I got this recipe: The blog Fancy Casual
The recipe in a few words: addictive, messy, crunchy
My advice: Do not change anything at all – this recipe is perfection! I like that it’s almond because it is good for people who have a peanut allergy. But if you are allergic to almonds, I recommend another cookie.
My recommendation: Good for a fiesta and catering!
Ingredients:
- 1 cup of unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cup all purpose flour
- big pinch of salt
- 1 teaspoon water
- 1 cup almonds, toasted and finely chopped
- powdered sugar and a pinch of cinnamon mixed together to coat the cookies
Recipe:
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Combine the flour and salt in a bowl and whisk together.
- In a separate bowl (I used our stand mixer), mix together the butter, granulated sugar, and vanilla until smooth. Stir in half of the flour and salt, then add the water. Mix in the remaining flour and chopped almonds.
- Form the dough into balls with your hands and place them on the baking sheets.
- Bake for about 15 minutes. Let cool completely on the baking sheet before rolling them in the powerdered sugar and cinnamon – you can do a thick layer.
- Enjoy!
A Chef's Life by Genevieve 