Mexican Almond Cookies


  • 1 cup butter or margarine, softened
  • 3/4 cup powdered sugar, divided use
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup chopped almonds


Cream together butter, two-thirds of powdered sugar, vanilla and almond extract in a medium mixing bowl.

In a small mixing bowl sift flour and salt together. Blend into creamed mixture and stir in nuts. Refrigerate 1 hour.

Once dough has chilled, preheat oven to 400° F.

Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 9 to 10 minutes or until set, but not brown.

Roll in remaining powdered sugar while still warm. Roll once more after cooled.

Servings: 36 cookies
Submitted by: Recipe Group Member

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