Authentic Mexican Wedding Cookies
Ingredients
2 sticks butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
Preparation
1
Beat butter in large bowl in an electric mixer until light and fluffy.
2
Add 1/2 cup powdered sugar and vanilla; beat until well blended.
3
Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes.
4
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
5
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
6
Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet.
7
Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough.
8
Sift remaining cinnamon sugar over cookies and serve.
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About
Adapted from Epicurious
Yield:
4 dozen
Added:
Wednesday, June 29, 2011 - 11:08am
