Ann’s Mexican Wedding Rings

Prep time: 20 mins.
Cook time: 15 mins.
About 36 Servings
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Whose Recipe?

Ann Elder

About this recipe:

Deliciously buttery, nut-filled Mexican wedding cookies have a crumbly texture and a sweet powdered sugar coating. These melt-in-your-mouth treats are a welcome addition to your holiday cookie tray. Make an extra batch to wrap in festive cookie bags and share as holiday gifts.

Ingredients:

1
cup
unsalted butter, softened
1/2
cup
white sugar
2
tsp
vanilla extract
2
tsp
water
2
cup
all-purpose flour
1
cup
finely chopped almonds
1/4
tsp
salt
1/2
cup
powdered sugar, or more as needed

Instructions:

1.
Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
2.
Preheat the oven to 325 degrees F (165 degrees C).
3.
Shape chilled dough into 1-inch balls and place 2 inches apart onto unlined cookie sheets.
4.
Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
5.
Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat. Transfer to an airtight container and store at room temperature.