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“Like Mexican Wedding Cakes, only better.”
1hr 25mins
90 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbles form.
  3. Cream butter and powdered sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seed and orange zest, then almond mixture. Refrigerate for up to one hour.
  4. Roll dough into 1/2" balls. Place on parchment-lines baking sheets, spacing cookies 1" apart. Bake until cookies are set and bottoms are light golden brown, 20-25 minutes.
  5. Let cookies cool on sheets on wire racks. Cookies will keep, covered, for up to 5 days. Just before serving, roll cookies in powdered sugar.

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