I can’t help but reach for them whenever they appear on a cookie platter.
These cookies have a crumbly, buttery, nutty texture that just melts in your mouth.
Like I said: completely irresistible.
Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Senevirate
These cookies dont have any egg to bind them, so they’re crumbly instead of chewy.
This makes them more like shortbread than, say, sugar cookies.
Those crushed nuts in the dough also give these cookies their addictive flavor.
Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne
Definitely take the extra step to toast your nuts before mixing the dough.
Feel free to add 1/2 teaspoon of cinnamon if youre that sort of daredevil!
Nutmeg, cardamom, and cloves also work well.
Simply Recipes / Irvin Lin
Apparently most of the Internet is too!
Are Mexican Wedding Cakes Really Mexican?
This is one cookie with a complicated origin.
Simply Recipes / Irvin Lin
They may have made their way to Mexico by Spanish conquistadors or other travelers to North America.
Keep a good eye on them as they toast.
If you choose to use almonds, you’ll essentially be makingalmond crescents.
Simply Recipes / Irvin Lin
Try these tips if the dough is too crumbly.
Thaw the dough in the refrigerator and then bring it to room temperature before making cookies.
Then, place them in a freezer safe zipper top bag.
Simply Recipes / Irvin Lin
Thaw the balls of cookie dough in the refrigerator.
When thawed, roll them in powdered sugar and bake.
Freezing the baked cookies: Freeze the cookies in a zip-top freezer bag for up to 3 months.
Simply Recipes / Irvin Lin
When you defrost them, the powdered sugar may dissolve a little bit.
We suggest removing the cookies from the bag and defrosting them on a wire rack.
If necessary, sprinkle a little more powdered sugar on them.
Simply Recipes / Irvin Lin
Times for toasting in Step 1 will vary based on the size of the nut you use.
Remove the pan from heat and let the nuts cool in the pan.
Set aside until needed.
Simply Recipes / Irvin Lin
(Alternatively, pulse in a food processor until powdery.
Be careful of over-processing or the nuts will turn into nut butter!)
Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment.
Add the vanilla and beat for an additional 30 seconds to incorporate.
Mix on low speed.
Once all the flour is mixed in and a dough has formed, stop the mixer.
Mix on low speed to incorporate.
Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick.
About 10 minutes before you’re ready to bake, preheat the oven to 350F.
Line 2 baking sheet with parchment paper or a silicon baking mat.
Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl.
Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough.
Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart.
Let the cookies cool on the baking sheet for 10 minutes after baking.
Return the cookies to the cooling rack and let cool completely before serving.
Store at room temperature in an airtight container.
They will keep well for at least a week.
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