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Mexican Wedding Cookies
Prep time :
Bake/Cook time :
About 3 dozen
- 2 1/4 cups all-purpose unbleached flour*
- 2 sticks unsalted butter, soft
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- 1 cup Azucar Dixie Confectioners Powdered Sugar
- 1 cup slivered or sliced almonds, chopped fine
- Preheat oven to 325°F.
- Sift flour and set aside.
- Mix butter until creamy. Then, add salt, almond extract, vanilla and rum and combine well. Add powdered sugar and mix until light and fluffy.
- Add chopped almonds and mix until incorporated. Add flour and mix until just combined.
- Roll dough into even sized 1/2 inch to 3/4 inch in diameter and place on a parchment lined cookie sheet.
- Place in oven and bake until very light golden, about 18 minutes. Sprinkle with additional powdered sugar as soon as cookies are lukewarm.
Shout Out To Our Baking Friends
:: Manuela R :: Quynh-Luu H :: wilfredo m :: canadastores a :: Elsie P :: silvia c. p :: Barbara m :: chef marzo :: originalaccesso b :: Evelyn A :: sandra p :: Fathom S :: discontjacket a :: Marie J :: keypendant a :: Elida A :: Aaron C :: Nelli :: mariana v :: Annette V