Mexican Wedding Cookies

To end out this series of posts showcasing Mr. Husband Sir and my 5th anny mini trip, here are some yummy Mexican WEDDING cookies!

1 cup soft cold butter

3/4 cup powder sugar, plus extra for coating

2 teas almond extract

1 3/4 cup flour

1/4 teas salt

1 cup chopped nuts

Preheat oven to 350 degrees.

Cream butter, powder sugar, salt together.

Next add extract,flour, and nuts.

Place small balls on parchment lined baking sheets.

Bake 5-8 minutes, until edges are barely brown.

Let cool slightly.  Place extra powder sugar in large ziplock bag.  Place slight warm cookies in bag and shake to coat.  Place on tray to cool.  May need an extra coating of powder sugar, if the heat of the cookie melted the first coating.

These cookies turned out really superb.

I made a batch of Mexican wedding cookies back in 2009 (Christmas Cookies 2009) and thought they were too salty and didn't care for them.  I see that the recipe I used this time increased the sugar and extract and reduced the flour so I guess that's what made these cookies so much better.

Mr. Husband kept insisting that these cookies are called Italian Wedding Cookies which maybe his "people" from backwoods Arkansas would call them that, along with serving them with a can of Spaghetti O's.  I don't have any interest in Italy or Italian food but love just about anything involving Mexico so therefore, they are MEXICAN Wedding Cookies.