If you like Mexican wedding cookies and lemon then you will love these! They are basically just a Mexican wedding cookie with lemon added but oh my gosh they are addicting. I was really skeptical when I first made these due to the fact that I don’t always like a crunchy cookie but the addition of lemon just made these incredible.
- 2 cups flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2/3 cups powdered sugar
- 4 tsp lemon zest (takes about 2 lemons to get this)
- 2 tsp lemon extract
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped almonds
- 1 cup powdered sugar for coating
In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
In a large bowl, mix butter on medium speed until creamy. About 30 seconds or so. Add 2/3 cups powdered sugar and mix well. Add in lemon zest, lemon extract and vanilla extract. Mix well to combine. Slowly add in flour mixture and mix just until all the flour is combined. Stir in almonds.
Cover bowl and chill in refrigerator for 30 minutes.
When time is almost up, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Roll 1 tbsp of dough into a ball and place it on cookie sheet. Repeat, spacing the balls 2 inches apart.
Bake for 13-16 minutes. Remove from oven and allow cookies to cool for about 5 minutes.
Put 1 cup powdered sugar in a bowl.
While cookies are still warm, roll them in the powdered sugar and place on a cooling rack to finish cooling. Once cooled, roll them in the powdered sugar once more.