- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 15 mins. to 20 mins.
- Total time:
- 1 hrs 25 mins. to 2 hrs 5 mins.
- 4 dozen cookies
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.
- 1 cup (16 tablespoons) unsalted butter*
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract, optional
- 1 teaspoon salt*
- 3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- *If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.
- 1 1/2 cups confectioners' sugar
- 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.