Recipe: Mexican Wedding Cookies (using refrigerated cookie dough)

MEXICAN WEDDING CAKES
"Baked to golden perfection, then dunked in powdered sugar; these melt-in-your-mouth treats won't last more than a few minutes when offered to a crowd. No one will believe they began with a roll of cookie dough."


1 (18 ounce) roll refrigerated sugar cookie dough
1 1/2 cups whole almonds
1/4 cup cornstarch
1 1/4 teaspoons almond extract
1 1/2 cups sifted powdered sugar (for dusting)

Break up cookie dough into large bowl; let stand 10-15 minutes to soften.

Meanwhile, finely chop almonds in a food processor or with sharp kitchen knife.

Add the almonds, cornstarch, and almond extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric mixer, or a wooden spoon.

Chill dough 1 hour in refrigerator or 20-25 minutes in freezer.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray.

Shape dough into 1-inch balls. Place balls one inch apart on prepared cookie sheets.

Bake 11-14 minutes or until just golden at edges and centers are set. Cool 2 minutes on cookie sheets.

Place powdered sugar in small dish. Roll warm balls, one at a time, in powdered sugar to coat. Transfer to wire racks and cool completely.

Source: Cookie Dough Delights by Camilla V. Saulsbury