The Wedding Cakes

Mexican Wedding Cookies

1-1/3 cups old-fashioned rolled oats

3/4 cup chopped almonds

1 cup white whole wheat flour

11 Tbsp. butter

1-1/2 cups powdered sugar, divided

2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine rolled oats and almonds in a food processor and blend until mixture is finely ground.

Whisk together with flour in a small bowl. Set aside.

Using an electric mixer, beat butter and 1/2 cup of powdered sugar in a large bowl until light and fluffy.

Add vanilla, beating until well blended. Then beat in flour mixture, forming a dough.

Refrigerate, covered for 30 minutes.

Roll dough into small, teaspoon-sized balls and place on ungreased cookie sheets.

Bake for 15 minutes or until slightly browned.

Remove cookies from oven and cool five minutes. Toss with remaining powdered sugar and place on a rack to finish cooling.

You can toss with powdered sugar again after cookies are completely cooled.

Makes 48 cookies.

Search for: Oats, Almonds, Cookie recipes from Mexico

July 30, 2007 – 10:14 pm | by The Wedding Cakes