These soft and buttery shortbread Mexican Wedding Cookies are irresistible with their melt-in-your-mouth texture.

This cookie is a soft and light shortbread made with the inclusion of nuts.

One is never enough!

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Mexican Wedding Cookies

Course Dessert

Ingredients

• 1 cup unsalted butter softened
• ½ cup icing sugar + ½ cup for dusting
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 cups all purpose flour sifted
• ½ cup ground almonds

Instructions

• Cream the butter and sugar in a large bowl until pale and fluffy.
• Add the almond and vanilla extracts and beat until combined. Add the flour and ground almonds and use a spoon to mix the soft dough.
• Gather the dough into a ball, and wrap with plastic wrap. Refrigerate for 1-2 hours or until firm.
• Preheat the oven to 325°F . Line two large baking trays with parchment paper.
• Roll teaspoons of the cookie mixture into balls and place on the trays. Bake for 12-15 minutes or until lightly golden.
• Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool.
• While still warm, dust with sifted icing sugar.
• Just before serving, dredge with sifted sugar again.
• When completely cool, store in an airtight container.