Wednesday, December 16, 2009

Mexican Wedding Cookies

One of my favorite desserts! Every year around the holidays I crave Mexican Wedding Cookies. This year, I decided to by-pass the pre-made cookies and make them myself. It turns out that they are easy to make and even yummier when they have been welded with your own hands. Beware of ants... they love confectioners sugar (e.g., don't eat them in bed). Enjoy and happy holidays!

1 cup unsalted butter, at room temperature
½ cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract or almond extract
1 ¾ cups all-purpose flour
1 cup pecans, cut into very small pieces, some people prefer to use almonds or a mix of almonds, pecans, and walnuts

Cream the butter and sugar at low speed until it is smooth.
Mix in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent or ball. Place onto prepared cookie sheets. Bake at 325 degrees for 15-20 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar or sift the confectioners’ sugar over the cooled cookies.

1 comment:

  1. thanks for this Lori. I always made these when I was a kid and am excited to have your recipe for them. M x