Mexican Russian Sandies

The other night I wanted something sweet (surprise, surprise). So I went to my go-to favorite cookie growing up. Russian Tea Cakes/Mexican Wedding Cakes/Sandies - they're basically butter and sugar covered in more sugar - what's not to love?! And you may not know of my almond extract obsession just yet, but oh, you will. So naturally, I add some to these cookies to make them just a little more mouth watering.

 

Sandies (aka Russian Tea Cakes aka Mexican Wedding Cakes):

1 c Butter

1 tbsp Water

2 1/4 c Flour

1/3 c Granulated sugar

1 tsp Vanilla

1 1/2 tsp Almond

1 c Powdered sugar

1) In a large mixing bowl beat butter with an electric mixer on med-high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. 

2) Beat in the water, vanilla and almond until combined. Beat in flour, then shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet. 

3) Bake at 325 degrees for 20 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. 

4) Gently shake cooled cookies in a plastic bag with powdered sugar 2-3 times until evenly coated.