Happy New Year! We’ve hit the end of Double Batch’s first year, and we started, maintained, and finished it sweetly!;) After the busy Christmas season, we’re ready to start posting more regularly. Our new goal is to post 1-2 recipes a week. Fun, fun, fun! We’re super excited to start dedicating more time to this pretty blog of ours.
Now, THIS recipe. Focus. It’s a new year filled with new resolutions and on our list of things to bake is: COOKIES! (um, so much for those resolutions;) And we’re talkin’ Mexican Wedding Cookies. Or Snowball Cookies/Butterballs/Russian Tea Cakes/Whatever you call them. These cookies are a must on our winter cookie platters as we find ourselves craving them each year. I mean, come on. They’re Snowball Cookies! Perfectly crumbly and sweet. And tender. And bite-sized. Um, I’m currently on my 3rd. We best get started!
Preparing the dough is really pretty simple. Combine the wet ingredients, combine the dry ingredients, mix together. Oh, yeah.
Next, just form the dough into little bite sized (or maybe two-bite sized?) balls. Like, a teaspoon’s worth of dough. Then, just pop em’ in the oven!
The cookies bake till they’re set; don’t let them brown! You don’t want to lose any of that tender texture. Straight out of the oven, dunk them in powdered sugar. The sugar sort of melts and creates this lovely outer edge. Mmm, mmm, mmmm.
While we were testing recipes here in the D.B. kitchen, we tried King Arthur Flour’s and loved it. They are always dependable! These cookies are so cute and pretty, especially with a final (heavy) dusting of powdered sugar. They are the ultimate buttery, sugary indulgence, and they’re bite-sized! Feel the need for sprinkles? Add some sparkle! I’m sure they’d be totally adorable. As always, have fun with this one!
Mexican Wedding Cookies
Yields: 5 dozen cookies
- 1 cup (16 tablespoons) unsalted butter*
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 1 teaspoon almond extract
- 1 teaspoon salt
- 3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
- 2 1/4 cups all-purpose flour
- 1 1/2 cups confectioners sugar, for coating.
- Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.
- Beat in the almond flour, then the all-purpose flour.
- Scoop chestnut-sized (1″) pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1″ between them.
- Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.
- While the cookies are baking, put the topping sugar in a shallow bowl.
- Remove the cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.
- When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
- Cookies stay fresh stored in an airtight container at room temperature for up to 7 days. Frozen cookies stay fresh up to 3 months.
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