Recipes for Mexican cookies include Mexican wedding cookies and polvorones de canele, or cinnamon cookies. To make Mexican wedding cookies, combine 1 cup of butter and 1/2 cup of white sugar in a mixing bowl. Stir in 2 teaspoons each of vanilla extract and water. Mix in 2 cups of all-purpose flour and 1 cup of chopped almonds until the ingredients are completely combined. Cover the dough and refrigerate it for at least three hours.
Preheat the oven to 325 degrees Fahrenheit. Roll the dough into balls or crescent shapes, and bake them on an ungreased baking sheet for 15 to 20 minutes. Allow the baked cookies to cool, then coat them in 1/2 cup of confectioner’s sugar.
To make the cinnamon cookies, preheat the oven to 350 degrees Fahrenheit. Combine 1/2 cup of confectioner’s sugar with 1 cup of butter in a mixing bowl. When the mixture is smooth, mix in 1 teaspoon of vanilla extract. In a separate bowl, mix together 1 1/2 cups of flour, 1/4 teaspoon of salt and 1/2 teaspoon of cinnamon. Add the dry ingredients to the wet ones, and thoroughly combine them.
Form 1-inch balls, and roll them in a mixture of 1 cup of confectioner’s sugar and 1 teaspoon of cinnamon. Bake the dough balls for 15 to 20 minutes.