Mexican wedding cookies, also known as Danish wedding cookies, Russian tea cakes, snowdrop cookies and snowballs, are a favorite holidays treat.They're easy to prepare and their delicate shortbread texture is always a winner at family gatherings.
Follow the simple step-by-step instructions below for perfect cookies every time!
Sift together the almond meal, flour and salt.
In a stand mixer fitted with the paddle attachment, cream the butter, ½ cup powdered sugar and vanilla for several minutes until light and fluffy.Turn the mixer speed down to low and slowly add the almond meal mixture. Scrape down the sides to make sure the dough is evenly mixed.
Use a tablespoon-sized scoop to measure out cookies and then roll each cookie into a ball.
Chill the cookies in the refrigerator for 15-20 minutes. While the cookies are chilling, preheat the oven to 325 degrees F and line a large cookie sheet with parchment paper. Bake the cookies for 15-20 minutes. While the cookies are baking, sift together 1 cup powdered sugar and the ground cinnamon (if using) in a bowl.
Remove the cookies from the oven. While they're still warm, gently coat each cookie in the cinnamon sugar mixture and set aside to cool. Once the cookies have cooled, toss them again in the sugar mixture.
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- Yield: approximately 50 cookies
- Total Time: 50 minutes
Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.