Cinco de Mayo: Mexican Wedding Cookies
Mexican wedding cookies are small, crumbly cookies covered in powdered sugar. We made them at cooking camp over the summer a few years ago and they were very fun for the kids to roll in sugar. They were also fun to eat 
Preheat the oven to 325 degrees. Grind 1/2 cup almonds and 1/2 cup pecans in a food processor until they are almost like a powder. Add 2 sticks of cold butter (cut into pieces) into the food processor and pulse for a few seconds. Add ΒΌ cup powdered sugar, 2 1/2 teaspoons of vanilla, and 1/2 teaspoon of almond extract into the processor. Pulse for a few seconds and then add a cup of flour. Pulse a few more seconds, then add another cup of flour. Make small cookie dough balls out of the mixture and put them on a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, or until the bottoms start to turn brown. Once the cookies cool a little, roll them in powdered sugar and cool again. Roll in powdered sugar again. Eat.