Mexican Wedding Cookies

mexican wedding cookie

For 2 dozen cookies

1 1/3 cups butter
2/3 cup white sugar
2 3/4 tsp. vanilla extract
2 3/4 tsp. water
2 2/3 cups all-purpose flour
1 1/3 cups finely chopped almonds
2/3 cup confectioner’s sugar (or more if necessary)

In a medium-size bowl, cream the butter and sugar.

Stir in vanilla and water.

Add the flour and almonds, and mix until blended.

Cover and chill for 3 hours.

Preheat oven to 325˚F.

Shape dough into balls on a dry cookie sheet.

Bake for 15 to 20 minutes.

Remove the cookie sheet from the oven and allow cookies to cool.

When cooled, but before reaching room temperature, roll in confectioner’s (powered) sugar.

When fully cooled, roll once again.

Store at room temperature in an airtight container.