Mexican Wedding Cookies

21 Apr

When putting together my menu for Mexican Supper Club, I knew I would do a flan for dessert. But I also wanted another sweet treat to pass around.

I referred to the Cooks Illustrated Mexican Edition for some inspiration and found Mexican Wedding Cookies. I’ve never heard of them before, let alone made them. They sounded easy and perfect!

These little cookies were so light and scrumptious. They were a true delight! They are very delicate – so handle with care. And try to resist popping them in your mouth while making them!

One helpful hint – make sure they are completely cooled prior to dusting with confectioner’s sugar.

I see why they call them Wedding Cookies – they are a special treat. They are beyond easy to make! They would be fabulous on your holiday cookie platter as well.

Mexican Wedding Cookies

Ingredients:

  • 2 cups pecans or walnuts
  • 2 cups flour
  • ¾ tsp salt
  • 16 tblsp unsalted butter, softened
  • 1/3 cup superfine sugar
  • 1.5 tsp vanilla extract
  • 1.5 cups confectioners sugar

Directions:

Adjust oven rack to upper-middle-lower-middle positions and preheat to 325. Line 2 large rimmed baking sheets with parchment.

Finely grind half of pecans in food processor to texture of coarse cornmeal, 10-15 seconds, then transfer to medium bowl. Coarsely chop remaining pecans in food processor, about 5 seconds, transfer to same bowl and stir in flour and salt.

In large bowl, beat butter and superfine sugar with hand-held mixer on medium until light and fluffy, 3-6 minutes. Beat in vanilla. Reduce mixer speed to low and slowly mix in pecan-flour mixture until combined, about 30 seconds.

Scrape bowl and beaters and continue to beat on low until dough is cohesive, about 7 seconds. At this point, dough can be covered and refrigerated for 3 days.

Working with 1 tblsp dough at a time, roll into balls and lay on baking shets, spaced about 1 inch apart. Bake until pale and good and bottoms are just beginning to brown, about 18 minutes, rotating baking sheets halfway through.

Let cookies cool on baking sheets for 10 minutes, then transfer to wire rack and let cool completely, about 1 hour. Meanwhile repeat with remainder of dough on freshly lined baking sheets.

Roll cookies in confectioners sugar and shake off excess.

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7 Responses to “Mexican Wedding Cookies”

  1. Roseann April 22, 2013 at 2:08 pm #

    I love these. I make them for Christmas. I’m trying to make a gluten/wheat free version due to recent dietary problems. Almond flour almost works!

    • lmullane April 22, 2013 at 7:18 pm #

      Patrick – I didnt make them this weekend….this was in the fall.

      Roseann – you can make them easily since most of the base is chopped up walnuts! then just add in the almond flour and you got it!!!!

  2. Patrick April 22, 2013 at 11:50 am #

    why didnt you bring them on Saturday?

  3. Liz April 22, 2013 at 9:02 am #

    Good old cooks illustrated

  4. Veruca Salt April 21, 2013 at 9:14 pm #

    These Sound DeliciousLaura!

    • lmullane April 21, 2013 at 9:23 pm #

      Thanks Jen – they are so easy to make, too!!

  5. dskrzycki April 21, 2013 at 8:22 pm #

    One of my favorite cookies. For some reason I thought they had a different name.

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