Leslie’s Mexican Wedding Cookies

These are the quintessential crumbly, sweet almond balls of special occasions.  For an added twist, mix a touch of orange peel powder (or even Dusk) in with the last layer of powdered sugar after the cookies have cooled.

These are fantastic cookies for cocktail parties- just bake up a batch the day before and place each cookie into a mini cupcake liner!


  • 1 ½ cup blanched whole almonds
  • 1 cup butter
  • ¼ cup sugar
  • 1 tsp orange peel powder
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2 cups sifted all-purpose flour
  • confectioner’s sugar


  1. Preheat oven to 325ºF. Chop almonds finely. Cream butter and sugar; mix in orange peel powder, vanilla, and salt. Stir in almonds and flour. Chill dough if too soft to handle.
  2. Roll dough into small balls and place on greased cookie sheet.  Flatten each cookie slightly. Bake in preheated oven for about 25 minutes.
  3. While hot, roll in confectioner’s sugar. When cool, roll again in confectioner’s sugar and store.  Yields 5 dozen cookies.

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