Mexican Wedding Cookies are my go to cookie when baking. They are so simple, super easy + fast to make and always turn out to be a crowd pleaser (even if that crowd is just me!). Since it’s almost Valentine’s Day, I wanted to add a twist to the traditional Mexican Wedding Cookie and add a few fillings. The great thing is you can choose what fillings you like since you’re pretty much just using two cookies and making a sandwich. This time, I used a fresh local raspberry jam and a dark chocolate filling. Both are so delicious! So go bake these up real quick and enjoy!
Mexican Wedding Cookies with Raspberry Jam + Chocolate
Mexican wedding cookies with a twist: raspberry or chocolate filling
Servings: 2
Ingredients
- 1 cup butter
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/2 cup powdered sugar
- 2 cups flour
Optional:
- 1/4 cup raspberry jam
- 1/4 cup chocolate or nutella
Instructions
- Preheat oven to 350 degrees
- Mix butter, vanilla extract, salt + powdered sugar in a bowl until combined
- Gradually add in flour and mix until fully combined
- Roll out dough and use cookie cutters to cut cookies into shapes
- Spray cookie sheet with non-stick spray
- Place in over for 12 -15 min, once golden brown
- Place cookies on a cooling rack
- Optional: add raspberry jam or chocolate in the middle of a cookie and add a second on top
