There’s a certain magic that settles over my kitchen every December, but it truly arrives when I pull out my grandmother’s old ceramic bowl to make our family’s Mexican Christmas Cookies. I remember the first time I tried to make them on my own, years ago, feeling a nervous excitement to get them just right. As the butter and sugar creamed together and the warm scent of vanilla and toasted nuts began to fill the air, that nervousness melted away, replaced by a profound sense of connection and holiday spirit. This recipe, for me, is more than a cookie; it’s a tangible piece of memory, a buttery, crumbly, sugar-dusted hug that tastes like love and celebration. Let me share it with you, exactly as I make it in my own home.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar, plus 1 extra cup for rolling
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (trust me, don’t skip this!)
- 2 cups all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- 1 cup very finely chopped pecans or walnuts
Let’s talk about these ingredients, because I’ve learned a few things through trial and error. First, the butter must be softened, not melted or even slightly warm. I leave mine on the counter for a good 2 hours before I start. When you press it, your finger should leave a clear indentation. This is non-negotiable for the right texture. The almond extract is my personal secret weapon; it adds a subtle, sophisticated depth that makes people ask, “What is that amazing flavor?” Pure vanilla makes a difference here, too. For the nuts, I pulse them in my food processor until they are almost a coarse meal, but not a paste. This distributes their flavor and fat perfectly throughout the dough, creating that incredible meltaway texture.(See the next page below to continue…)