Mexican wedding cookies

On cookie day in Commercial Baking class, Chef brought in a dozen classic cookie recipes and had each lab team bake up a large batch. I remember making dozens and dozens of these in class, pinching the tops gently, like Chef taught us, then bamming them with powdered sugar as soon as they left the oven so they've have a sort of sugary glaze over the top. They were pretty tasty! I've since seen several versions of this recipe, and when I decided to have a Mexican mole (mo-lay) night, I decided to make these for dessert, using almonds as the base nut. Who am I kidding, I'm the only base nut around here. *woohoo, woo hoo hoo*

Toasted, slivered almonds


Balls in a row


Let it snow, let it snow, let it snow!


Mexican wedding cookies closeup