Reduce mixer speed to low and mix in almond extract and egg yolks, blending each for 30 seconds.
Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill for at least 30 minutes.
Unwrap dough and use your fingers to pinch off 1 tablespoon of dough, then roll dough into a ball. Place cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
Bake cookies for 20-25 minutes or until the bottoms of the cookies begin to turn a light golden color.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Once cookies are cooled, put remaining1/3 cup powdered sugar in a bowl. Dip cookies in powdered sugar, tossing them to coat completely. Repeat this setup until every cookie is coated.
Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days. As cookies rest, they may absorb the powdered sugar; this is normal. If this happens, just coat them with more powdered sugar for a freshly-made look.
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