Mexican Wedding Cookies are great for any occasion. Thanks to OMA57 for posting her recipe in the forum.
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Ingredients:
- 1 pound (500 grams) unsalted butter, at room temperature
- 1 cup (4 ounces/125 grams) plus powdered sugar
- 2 tablespoons vanilla
- 1 teaspoon salt
- 2 cups (8 ounces/250 grams) finely chopped pecans
- 5 cups (15 ounces/470 grams) sifted cake flour
Preparation:
Preheat oven to 350°F (180°C). Butter 2 baking sheets.
In a bowl, using an electric mixer set on medium speed, beat together the butter and the 1 cup (4 oz/125 g) confectioners’ sugar until light and fluffy, 10-15 minutes. Add the vanilla, salt and pecans and beat just until combined. Using a wooden spoon, stir in the flour, being careful not to overmix. Form the dough into walnut-sized pieces and place on the prepared baking sheets. Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.
Remove from the oven and set the baking sheets on wire racks to cool. Place confectioners’ sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides. As the cookies continue to cool, occasionally toss them again with sugar, trying to coat with as much sugar as possible. When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to 1 week.
