Mexican Wedding Cookies (Polvorones)

Ingredients

Unsalted butter

1 cup, softened

Powdered sugar

1/2 cup, plus more for rolling

Vanilla extract

1 teaspoon

All-purpose flour

2 cups

Ground almonds

1 cup

Salt

1/4 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 3-5 minutes.
3. Add the vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
6. Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the cookies are lightly golden brown on the bottom but still pale on top.
8. Allow the cookies to cool on the baking sheet for a few minutes, then roll them in powdered sugar while still warm.
9. Once completely cooled, roll the cookies in powdered sugar again for a final generous coating.
10. Serve and enjoy your delightful Mexican wedding cookies!