This year for my family Christmas party, I’ve decided to switch it up and take a note from our country to the South and host a Feliz Navidad Mexican Fiesta (Stay tuned for more on that). Naturally, my mind turned to a favorite Christmas cookie of mine to finish off the meal, the Mexican Wedding Cookie. I’ve added my own citrusy twist to these nutty little powdered sugar nuggets, making them a great compliment to a fresh margarita.
Zesty Mexican Wedding Cookies
Yields: approx. 2 dozen
1 1/2 cup sliced almonds
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp finely grated lime zest
2 sticks unsalted butter, softened
2 1/4 cups sifted confectioners’ sugar
1 tsp pure vanilla extract
1 tsp fresh lime juice
Preheat oven to 350 degrees. Spread almonds on baking sheet and toast in oven for 8 minutes, turning once halfway through.
In a food processor, pulse almonds, until finely chopped. In a large mixing bowl, mix almonds, flour, salt, cinnamon and zest until well combined.
In a large mixing bowl, beat butter and 1 C confectioners’ sugar until fluffy, 4-5 minutes. Add vanilla and lime juice and mix thoroughly. Slowly add almond mixture and mix until combined.
Roll dough into 1 inch balls and place on ungreased cookie sheet. Bake at 350 for about 25 minutes, until light golden brown. Transfer to wire cooling rack. Dust warm cookies in 1/4 C confectioners’ sugar until coated. Allow to cool. Dust final cookies with extra powdered sugar, if necessary.
Feliz Navidad Amigos! Thanks for sharing Christmas carol cookie week with us!