Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Yield: Makes about 1 1/2 dozen
Ingredients: 5 ounces whole blanched almonds (1 cup), plus 40 more for decorating; 2 cups plus 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup (2 sticks) unsalted butter, room temperature; 2 1/4 cups sifted confectioners’ sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 1 large egg white, beaten

January 24, 2012

Variations on the Mexican wedding cookie show up among the foods of other countries, including Greece and Russia. All are formed from butter and nut-rich dough; once baked the cookies are completely covered in confectioners’ sugar.

Recipe notes

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