It's Sunday Let There Be Cookies!! 🌞

(Mexican Wedding Cookies & Soft and Chewy Lemon Almond Cookies)



Mexican Wedding Cookies



They’ll be gone before you know it, so be sure to whip up plenty for everyone to enjoy.

The recipe below makes about 6 dozen cookies.


Ingredients

2 cups butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners’ sugar

Step 1: Mix
Preheat the oven to 350°. Cream the butter and confectioners’ sugar together until light and
fluffy. Add the vanilla, then gradually beat in the flour. Gently fold in the pecans.

Step 2: Mold
Scoop out dough by the tablespoon and shape into 2-in. crescents or roll into balls. (Both are
traditional shapes, so you’re good to go either way.) Place 2 inches apart on ungreased baking
sheets. The extra space should help each buttery cookie brown evenly.

Step 3: Bake
Bake the cookies for 12-15 minutes, until light brown. While they’re baking, take some time to
relax 

Step 4: Coat with powdered sugar
While the Mexican wedding cakes are still warm, roll each cookie in additional confectioners’
sugar. Let them cool on wire racks.

You’re all set—time to relax with a warm cookie and a cup of coffee!

*Sorry no source: friend's sister's old recipe from my files...


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Soft and Chewy Lemon Almond Cookies



These lemon almond cookies are made mostly with almond flour and are
bursting with lemony flavor with both lemon zest and juice in the dough.
They have a satisfying soft and chewy texture that you'll enjoy with your cup of coffee or tea!

Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 20 cookies
Calories 124kcal
Author Nadia Fazio

Ingredients

10 tbsp. granulated sugar
2 tbsp. olive oil
1 large egg
1 zested lemon
4 tbsp. lemon juice (juice of 1 lemon)
1 teaspoon vanilla extract
2 cups almond flour
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup powdered sugar

Instructions

In a medium sized bowl whisk together the sugar, oil and egg until pale and frothy.

Stir in both the lemon zest and juice; and vanilla extract.

Use a wooden spoon or rubber spatula to stir in the almond flour; baking powder;
salt and all-purpose flour. The mixture should be firm and sticky at this point.

Transfer the bowl to the refrigerator and chill for 30 minutes.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone mats.

Use a 1 tbsp. cookie scoop to spoon the cookie dough into a bowl with the powdered sugar.
Be sure to coat all sides generously.

Place on the baking sheet about 2 inches apart and bake for 18-20 minutes until golden.
Let cool on the baking sheet about 10 minutes (as they will be quite soft) before
transferring the cookies onto a wire rack to cool completely before serving.

Notes
Substitutions and Variations
-For a gluten-free version of this cookie, stir in enough additional almond flour to form a
firm, yet sticky, dough.-The olive oil may be replaced with oil of your choice such as
avocado oil.-Try replacing the lemon with the zest and juice of an orange.

Storage
Keep leftovers at room temperature in an airtight container for up to 5 days

To Freeze
Freeze the cookies with parchment paper separating layers of cookies in a freezer
safe container for up to 3 months. Defrost at room temperature.

Nutrition
Calories: 124kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g |
Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g |
Cholesterol: 9mg | Sodium: 62mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g |
Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

from https://www.mangiabedda.com/soft-and-chewy-lemon-almond-cookies/

The wedding cookies are killer, but I love lemon in the summer!

Gather your family & eat 'em all up!!