great white hope

“kindness is like snow – it beautifies everything it covers.”

{image courtesy of flickr}

armed with my bailey button ugg boots, ridiculous pom pom knit hat, a myriad of layers and my trusty winter toggle coat, i was ready for this crazy blizzard everyone was buzzing about.

{image courtesy of the sartorialist}

yesterday’s surreal snow storm inspired me to adventure through the powdery boulevards of manhattan for an always delicious brunch at an old favorite, balthazar, and an afternoon exploring the stilled city through an enchanting new lens.

when i returned from my winter white adventure, i found a little package of powdery white mexican wedding cookies on my nightstand @ the cooper square hotel. they were airy and delicious and are the perfect little treat to bake for my one and only when i return home.

here’s to a little more winter magic.


{image courtesy of here}

 mexican wedding cookies


Makes 20

  • 1 cup almonds, plus 40 more for decorating
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups sifted confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 large egg white, beaten


  1. Preheat oven to 350 degrees. Spread 1 cup almonds on a baking sheet; toast until fragrant, about 12 minutes. Let cool.
  2. Put toasted almonds, flour, salt, and cinnamon in a food processor; process until almonds are finely chopped, about 1 minute. Set aside.
  3. In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners’ sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts, and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
  4. Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets, spaced 2 inches apart. Flatten each ball slightly with your palm.
  5. Toss 1 tablespoon beaten egg white and remaining 40 whole almonds in a small bowl to coat. Press two almonds into each cookie.
  6. Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.
  7. Place remaining 1 1/4 cups confectioners’ sugar in a medium bowl. Roll warm cookies in sugar, reserving any remaining sugar. Return cookies to baking sheets. Let cookies cool 15 minutes, and roll again. Store in an airtight container up to 1 week.
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