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Mexican Wedding Cookies

 

 

Mexican Wedding Cookies, Russian Teacakes, or just plain Wedding Cookies. Mouth watering tender cakes with a distinctive puffy cloud appearance. Covered with powdered sugar, these crumbly cookies are full of ground almonds.

Ingredients

1 cup unsalted butter

½ cup icing sugar

1 ½ teaspoons vanilla extract

1 teaspoon salt

¾ cup almond flour or ¾ cup blanched almonds, finely ground

2 ¼ cups plain flour

1 ½ cups icing sugar

Method

Preheat the 170C (325F) Lightly grease two baking trays, or line two trays with baking paper. In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt. Add the almond flour, then the plain flour. Scoop 2cm (1 inch) pieces of dough, and roll them into balls. Place the balls on the prepared baking sheets, leaving 2cm (1 inch) between them. Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are possibly beginning to barely brown around the edges. While the cookies are baking, put the icing sugar in a shallow bowl. Remove the cookies from the oven and roll them in the sugar to coat, then transfer them to a rack to cool. When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white. Store in an airtight container at room temperature.Yield: 4 dozen cookies.

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