Mexican Wedding Cookies

On the third day of BM#14, here are delicious Mexican wedding cookies which also go by the names butterballs or Russian tea cakes. According to Wiki, these appeared as tea cakes in Russia in the 18th century. By 20th century they were part of wedding and christmas traditions in  U.S.
The preparation is quite simple and cookies are usually made with almonds, flour and butter. The baked cookies are then rolled in powdered sugar. Although I still prefer these melt in mouth kind almond moon cookies, these wedding cookies are also good in their own way.  

Recipe Source: Here

Ingredients: (Yield 20 cookies)
1 cup + 2 Tbsp all purpose flour
6 Tbsp almond flour
1/2 cup butter
1/4 cup confectioners' sugar
1 tsp vanilla extract
for coating:
1/2 cup confectioners' sugar

Method:
* Preheat the oven to 325 deg F. Lightly grease a baking sheet.
* Beat butter, sugar and vanilla in a mixing bowl.
* Beat in the almond flour and all purpose flour.
* Scoop tablespoon sized pieces of dough and roll them into balls. Place these balls on the greased baking sheet leaving space between them.
* Bake them for 15 - 20 minutes, until they feel set on top. They firm up after cooling and so don't be tempted to wait for the cookies to firm up while baking. If done so, the cookies would turn hard after cooling.
* In the meanwhile, put the 1/2 cup confectioners' sugar in a shallow bowl. Remove the cookies from the oven and roll them in the sugar to coat and allow them to cool. Store them in an airtight container.
The recipe mentioned to roll them again in the sugar after they are let cool which I didn't do.

Check out the page to see what other marathoners are cooking during this BM#14.

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