How to Make Avocado Mexican Wedding Cookies
Avocados are creamy, delicious, and the perfect addition to these Mexican Wedding Cookies. They add a little something special to the cookies while giving them their naturally pretty green color. And of course, cookies rolled in powdered sugar are always a good idea!
The best part is that these avocado Mexican Wedding Cookies are a little lighter than traditional Mexican Wedding Cookies because some of the butter is replaced with creamy avocado.
You still get that rich, buttery cookie, but with the added goodness of avocado.
Make the Cookie Dough
Start by mixing the cookie dough until everything is well combined. The dough will be soft and easy to work with.
Scoop out tablespoon-size portions of dough and roll each one into a ball. Place the cookie dough balls on a baking sheet and bake until the cookies are set.
Roll the Cookies in Powdered Sugar
Once the cookies are cool enough to handle, it’s time for the best part: the powdered sugar!
Roll each cookie in powdered sugar, making sure it gets completely coated. Then roll them in the powdered sugar a second time. That second coating gives these cookies that classic thick, snowy-white finish that makes Mexican Wedding Cookies so pretty.
The contrast between the bright powdered sugar and the soft green cookie is especially beautiful. Plus, they’re just as delicious as they look!
Can you taste the avocado?
You don’t get a strong avocado flavor in these cookies. The avocado works with the butter to create a rich, tender cookie while giving them their beautiful green color.
Other Mexican Wedding Cookie Varieties
- Chocolate Almond Wedding Cookies
- Traditional Wedding Cookies “snowball cookies”
- Pumpkin Wedding Cookies
Tips for making avocado Mexican wedding cookies
- Use a ripe avocado, so it blends smoothly into the dough.
- Don’t make the cookies too large because they are meant to be small, bite-sized cookies.
- Let them cool enough to handle before rolling in powdered sugar, but don’t wait until they’re completely cold for the first coating.
- Roll them twice in powdered sugar for the prettiest finish.
Avocado Mexican Wedding Cookies
Ingredients
- 3/4 cup Avocado
- 3/4 cup butter
- 3/4 cup powdered sugar
- 3 cups flour
- 1/2 teaspoon salt
- 2 cups ground walnuts
- 2 teaspoons vanilla extract
- additional powdered sugar to roll warm cookies into
Instructions
- In the bowl of a mixer, mix the avocado and butter until smooth.
- Mix in powdered sugar, flour, salt, walnuts and vanilla.
- Mix until dough is well blended.
- Roll into tablespoon sized balls.
- Bake at 325° for 15 minutes.
- Let cookies cool for a few minutes, but still warm.
- Roll warm cookies in powdered sugar, roll twice or more to get a nice coating of powdered sugar on the cookies, until you do not see any green color.
Would it be possible to substitute almond meal for the walnuts?
I’m sure you could, although I’ve never tried it. If you’ve substituted it before for nuts in recipes I think it would be fine.
I never would have thought of this in a million years — love that color!