It has been a while since I last posted a recipe. With Christmas approaching, all the Christmas songs and decorations reminded me tis is the season for baking. Winter holidays are definately the time for sugar. Every year, about one week before Christmas, my co-workers always bring in their delicious homemade goodies so I like to walk around and sample all of them. These Mexican wedding cookies are one of my favorites – they are simply delicious and good as a gift for friends, neighbours and relatives.
|2 sticks (1 cup)
2 ¼ cups
|Unsalted butter, softened
Confectioners sugar (for rolling only)
Very finely chopped pecans
- Finely chopped pecans and set aside. (picture 1)
- Beat together butter and ½ cup confectioners sugar in an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. (picture 2)
- Beat in vanilla extract, then add in flour and salt (picture 3).
- Add chopped pecans, mix everything at low speed until just combined (picture 4). Covered and chill in the fridge for about 30 minutes.
- Preheat oven to 375 ◦F.
- Line baking sheet with parchment paper, roll level teaspoons of dough into ¾ – inch balls and arrange about 1 inch apart on the baking sheet. I shaped cookie dough into a ball and a moon shape. (picture 5)
- Sift remaining 2 ½ cups confectioners sugar into a large shallow bowl, set aside.
- Bake in batches in middle of oven until bottom are pale golden, about 10 minutes. Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.
- Roll cookies in confectioners sugar again when cooled.
Cookies can be kept in an airtight container at room temperature up to 3 weeks.
I received this snowman container from my neighbour, it has three tiers. I put butter cookies in the first tier, Mexican wedding cookies in the second tier and Biscotti in the third tier. Isn’t it cute?
- Mexican Wedding Cookies Recipe (kraftrecipes.com)