Are you ready for some more cookies?!?
I am, so that’s what you get today – cookies! Not just any cookies though. Cookies from the kitchen of a food blogger’s mom. We’re talking legit you-need-these cookies. And it’s all for the 1st Annual Christmas Cookie Swap.
This year I was lucky enough to a lady I’ve become good friends with ever since she was my blog angel in October. Can you guess who it is? Carrie from The Frugal Foodie Mama!! I know it’s kind of cheating that I knew who my partner was and not everyone else did, but them’s the perks of coordinating everything.
I have to tell you the back story about these cookies. It was too sweet and Carrie might blush, but I’ve got to.
“I am sharing with you my recipe for Mexican Wedding Cookies. They are so easy, I am almost embarrassed. (Okay, not really because they are crazy good!) My mom has been making them since I was a little girl, and I always loved them because I thought they looked like little snowballs.”
Hopefully Carrie will forgive me for taking a couple liberties with her beloved snowballs, but I was working with what I had on hand. Side note: I was so happy to bake these cookies today. Yes, I made them this morning. My hot water heater and garbage disposal went out on Sunday and this is the first day I’ve had hot water and a working sink to do dishes. These cookies made every thing better though. Seriously.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped almonds
- Preheat oven to 350 degrees F.
- Place chopped almonds on a baking sheet and toast for 3 to 5 minutes in preheated oven. Remove from oven and set aside.
- While nuts are toasting, cream together the butter, 1/2 cup sugar, and vanilla in a large mixing bowl.
- Add flour to butter mixture in two portions; mix until just combined after each addition. Stir in toasted almonds by hand.
- Roll cookie dough into 1″ balls and place on a greased (or Sil-Pat lined) baking sheet. Bake for 14 to 16 minutes until the bottom edges of the cookies just begin to brown.
- Remove cookies from oven and let cool for 5 minutes. Roll warm cookies in remaining 1/2 cup powdered sugar. Place on a wire rack to cool completely.