Why do my cookies crumble when I shape them?

If the dough seems sandy, let it warm a few minutes after chilling and give it two or three gentle kneads in the bowl. A teaspoon of water can be mixed in if your kitchen is very dry.

Why did my cookies spread

The dough was likely too warm or the butter was too soft. Chill the scooped balls on the sheet for 15 minutes before baking and make sure the oven is fully preheated.

Can I use almond meal or almond flour in place of chopped nuts

You can, but the texture changes. Almond meal is finer and can make the crumb slightly denser. If using almond flour, reduce the flour in the recipe by two tablespoons.

Can I make them without nuts?

Try very finely ground toasted oats or pumpkin seeds for structure. The flavor will be different, but the cookies will still be tender and sweet.

Is powdered sugar better than white sugar in the dough

White sugar during creaming creates a delicate lift and a defined crumb. Powdered sugar makes a softer melt away texture. Both work, but they are a bit different to bite.

What is the best way to package them so the sugar does not smudge

Nestle in parchment lined tins or cupcake liners and place a small square of parchment on top before closing the lid. Avoid plastic wrap touching the cookies.

Mexican Wedding Cookies Tender Almond Snowball Recipe

Mexican Wedding Cookies- Tender Almond Snowball

Recipe by Liliya

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Total Time1 hour 05 minutes
Yield36 cookies 1x

This Mexican Wedding Cookies is a tender buttery almond cookie rolled in snowy powdered sugar that melts in your mouth and stays perfectly round for gifting and holidays.

Ingredients

Scale

1 cup unsalted butter, softened
1⁄2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all purpose flour
1 cup finely chopped almonds
1⁄4 teaspoon salt
1⁄2 cup powdered sugar, or more as needed

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Instructions

Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt, then beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
Preheat the oven to 325 degrees F. Shape chilled dough into one inch balls and place two inches apart on unlined cookie sheets.
Bake for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool for 20 to 30 minutes.
Place powdered sugar in a shallow bowl and roll cooled cookies to coat. Store in an airtight container at room temperature.

Notes

Toast nuts lightly for deeper flavor and chop very fine so the dough holds together.
Chill the dough until firm so the cookies bake round and dainty.
Roll in powdered sugar twice for the prettiest snowy coat.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 cookie
Calories: 106 kcal
Sugar: 4.6 g
Sodium: 17 mg
Fat: 6.8 g
Saturated Fat: 3.4 g
Unsaturated Fat: 3.3 g
Trans Fat: 0.2 g
Carbohydrates: 10.3 g
Fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 14 mg

Find it online: https://wearerecipes.com/mexican-wedding-cookies-recipe/