Wedding Cookies

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Recipe photo
Hands-on time:
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Yield: 4 dozen cookies

Recipe photo

Mexican Wedding Cookies, Vanilla Snowballs, Russian Teacakes, just plain Wedding Cookies... these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.

Wedding Cookies

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen cookies
Published: 03/23/2011

Ingredients

Dough

Coating

  • 1 1/2 cups confectioners' sugar

Directions

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1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.

3) Beat in the almond flour, then the all-purpose flour.

4) 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.

5) 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.

6) While the cookies are baking, put the topping sugar in a shallow bowl.

7) Remove the cookies from the oven and 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.

8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.

9) Store airtight at room temperature.

Yield: 4 dozen cookies.

Nutrition information

Serving Size: 1 cookie (18g) Servings Per Batch: 48 Amount Per Serving: Calories: 90 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 50mg Total Carbohydrate: 10g Dietary Fiber: 0g Sugars: 5g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 03/05/2015
  • Kathleenbean from KAF Community
  • I made this today in honor of yet another snow day, choosing to call them snow ball cookies. I used pistachios instead of almonds and they came out delicious. Thanks for the recipe!
  • star rating 12/21/2014
  • coco from Virginia
  • These cookies are great! I used almond meal from Trader Joe's and followed recipe exactly. The only thing I added was about a 1/2 tsp more of almond extract. They come out soft and tender. I cooked them a little less about 12 minutes. Will make these again!
  • star rating 12/21/2014
  • Mrs. Chiu from Delaware, OH
  • I took Rosie's lead and made a GF version using 9 1/2 oz. almond meal from Trader Joe's and 2 1/2 oz. "Better Batter" flour blend since I didnt have brown rice flour. I did use salted butter and added an additional 3/4 t. fine sea salt and the balance was PERFECT!! Next time for GF version, I would reduce oven temp. to 300 degrees convection though as 325 conv. for 15 minutes got some of the edges a bit too brown. Also, I mixed up dough and refrigerated overnight. This rest benefits GF doughs and made rolling into small balls easy. I coated in powder sugar just once. These were delicious! Everyone liked.
  • star rating 12/12/2014
  • Ck from Nc
  • Pretty good tasting cookies and don't need eggs...a good find
  • star rating 12/10/2014
  • Ck from Nc
  • Pretty good tasting cookies and don't need eggs...a good find
  • star rating 11/30/2014
  • Karen from Shutesbury, MA
  • Put warm cookies in ziplock bag full of 10x (powdered sugar) three at a time and gently shake. This prevents them from breaking up. After they set, powder them again using same method. Oh, and I've used walnuts with these, but I can see how pecans would be tasty too!
  • star rating 08/06/2014
  • Sara from San Diego, CA
  • Melt in your mouth cookies! They are so good and whenever I make them we can't help eating them until they are finished! I'd highly recommend the recipe.
  • star rating 06/19/2014
  • Tammy from Farmington, Utah
  • Was craving buttery rich cookies. These turn out beautiful. I am taking some to work with me to share. .will never tell them how easy they are to make.
  • star rating 12/15/2013
  • Pearlthegirl from KAF Community
  • I usually make mine with pecans. I wanted to try them with almonds, but I'll stick with pecans.
  • star rating 12/10/2013
  • Erin from Pennsylvania
  • A delicious recipe for the holiday season! I used almond meal that I already had, but appreciate that you give the amounts for almond flour and for also using blanched almonds. This dough a a breeze to work with, and rolling them is something the little helpers in your kitchen can assist with. I love making these and adding them to cookie trays - so festive!
1 23  All  
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