- ½ cup slivered almonds
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar, for rolling cookies
- Preheat oven to 350 degrees (F). Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325 degrees (F).
- Process almonds in a food processor 30 seconds or until finely ground but not powdery.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
- Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
- Shape dough into ¾-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
- Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in ½ cup powdered sugar.
These are wonderfully delicious little cookies. The same as Mexican Wedding cookies, only with almonds.
Speaking of wonderfully delicious cookies, these wonderfully delicious gifts will be wonderful in gift boxes everywhere, so shop now and get them in time for the holidays.
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More recipes and goodies:
Chocolate Macadamia Nut Coconut Cookies
Apple Cider Caramel Cookies
Chocolate Christmas Cookies
Chai Tea Eggnog Cookies
Pumpkin Chocolate Chip Cookies
Julie and Blu