Mexican wedding cookies are delicious, buttery, crumbly pieces of heaven that are filled to the brim with aromatic toasted nuts and rolled in an avalanche of powdered sugar. Thanks to the rich, buttery dough the cookies are so soft and fluffy, melting in your mouth with every bite. Once you take one bite you can not stop eating them. And they are loaded with crushed nuts. You can use almonds, pecans, walnuts or even macadamia nuts depending on your personal preferences.
Since there is no eggs in the dough to bind everything together, the texture is more crumbly, melting-away rather than chewy. Very similar to that of shortbread.
But the true super star of the cookies is the crushed nuts. They give the cookies the dominate nutty flavor that is simply addicting. Toasting the nuts is a must. It really intensifies the aroma giving the cookies the most intense, complex, deep flavor. It might seem fussy but it does make a huge difference in the taste.
Making the cookies is a breeze. With just a handful of simple ingredients like butter, sugar, vanilla extract and toasted, chopped nuts and just under 30 minutes you have an amazing treat suitable for any occasion on your plate. These cookies are always a huge hit and will please even the most sophisticated palettes. They are great to fill up a holiday cookie box for a wonderful gift.
