mexican wedding cookies

Made with finely chopped pecans ( though there are other versions with walnuts or almonds), I keep returning to this recipe, even though there are simpler ones.  It uses two types of flour, cake flour and high gluten flour, and the measurements are listed in weights for the sake of precision. This makes for an extra crumbly melt-in-your-mouth texture.  It has no eggs, so there is nothing to stop you from imbibing in extra dough scrapings, maybe that isn’t so good…. Roll once in 10x sugar while warm, once more before they are quickly sent as far away from me as possible…

½ pound butter, softened

2 oz. confectioner’s sugar

4 oz. high gluten flour (bread flour)

4 oz. cake flour (eg. swan’s down)

pinch salt (¼ tsp)

2½ oz. pecans, finely chopped

⅜ tsp. Baking Powder

½ tsp. vanilla

and additional confectioner’s sugar for rolling

Preheat oven to 350.

1. Cream butter and sugar in mixer thoroughly.

2. Sift dry ingredients, add to butter and sugar in mixer until just combined. Do not overmix.

3. add vanilla, then pecans.

4. Divide dough into ½ inch balls. Place on parchment lined sheet pan. Bake 10-12 minutes until edges begin to brown just slightly.

After baking, roll in 10x while still warm.

just prior to serving roll again in sugar or sprinkle lightly over top.

One thought on “mexican wedding cookies

  1. I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but certainly you are going to a famous blogger if you aren’t already 😉 Cheers!

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