Dipped in chocolate and sprinkled with almonds, our Mexican wedding cookies are yummy, lovely to look at—and easy to make!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup sliced almonds, divided
1 cup butter, softened
1/2 cup icing sugar
1 tsp. vanilla
2 cups flour
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
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How do I make it ?
Heat oven to 350°F.
Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.
Kraft Kitchen Tips!
Instead of dipping the cookies in the melted chocolate, drizzle the melted chocolate over the cooled cookies. Then, top with reserved nuts as directed.
When grinding the nuts, do not overprocess them or you will end up with nut butter.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 20 mg
Sodium 55 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 5 g
Protein 2 g
24 servings, 2 cookies (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.