Sunday, December 14, 2014
Mexican Wedding Cake Cookies
Let the kids grab the showy frosted cookies or the chocolate bombs. The adults will love these Mexican Wedding Cake cookies, snowballs of nuts, butter and powder sugar. Delicious!
This recipe was originally published in the New York Times. What is particularly nice here is using the food processor to combine the nuts and butter.
1/2 cup pecan halves
2 1/2 cups powder sugar
a pinch of salt
1 cup unsalted butter
1/2 tsp vanilla
1 3/4 cup AP flour
Using your food processor, pulse together the nuts, salt, and 1 cup of the sugar until the nuts are finely ground. Cut the butter into pieces and add to the processor as the machine is running. When the mixture is smooth, add the vanilla. Add the flour and pulse to combine.
Place the dough in a bowl, tightly cover with plastic wrap, and refrigerate 3 hours.
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
Scoop the dough with a spoon and form 1 inch balls. This looks small, but the cookies will spread when they bake! Place the balls 1 1/2 inch apart on parchment covered cookies sheets.
Bake 15 minutes or until the cookies begin to brown. Allow the cookies cool on the pan for 2 minutes. Then, using large spoons and working one cookie at a time, carefully nudge a cookie onto a spoon and then roll it in the remaining powder sugar.