Mexican Wedding Cookies

These rich, buttery celebration cookies are perfect for gifting or serving guests. With flavourful crushed nuts inside and a zing of freeze-dried raspberries on top, they’ll be your new favourite cookie.

Overview

  • 35 min
  • Makes Roughly 40 cookies
  • Easy

Ingredients

½ cup Natural Almonds

½ cup Raw Shelled Pistachios

250g butter, room temperature

½ cup sugar

1 ½ teaspoon vanilla extract

2 teaspoons water

2 1/4 cups flour sifted

¼ teaspoon salt

1 cup icing sugar, for rolling cookies in

Optional: freeze-dried raspberries and chopped pistachios to garnish as desired.

Instructions

1

Place the nuts in a food processor and blitz until you have a rough crumb.

2

Place the butter and sugar in a medium-sized bowl. Use an electric beater to cream together until fluffy and lighter in colour. Add the vanilla and water. Beat briefly.

3

Add the flour, nut crumb and salt. Mix at a low speed until just combined. Place dough in the fridge to chill for 2-3 hours.

4

Preheat the oven to 165 degrees Celsius. Roll rounded teaspoons of dough into balls and place on a lined baking sheet (do not flatten). The cookies will expand just a little so allow a little bit of space between them on the tray.

5

Bake for 15-17 minutes until lightly golden. Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.

6

Roll in icing sugar while still warm (not hot). Garnish with Free-dried raspberries and pistachios at this point if using. Once cooled completely, store in an airtight container for up to 2 weeks.

Created by Kelly Gibney