These delightful cookies are a twist on the classic Mexican Wedding Cakes, offering a rich, nutty flavor and a melt-in-your-mouth texture.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, beat the butter, powdered sugar, and vanilla extract until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Gradually add the flour and salt to the butter mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the finely chopped almonds until evenly distributed.
Chop the almonds finely for a smoother texture in the cookies.
Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Using a cookie scoop ensures uniform sizes for even baking.
Bake in the preheated oven for 15-18 minutes, or until the cookies are set but not browned.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Cooling the cookies slightly before transferring prevents them from breaking.
Roll the warm cookies in powdered sugar to coat, then let them cool completely.
Rolling the cookies while warm helps the sugar adhere better.
Once cooled, roll the cookies in powdered sugar again for a perfect finish.
Double coating gives the cookies their signature look and taste.
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