Thursday, May 19, 2011

Mexican Wedding Cakes

These are my new favourite cookies. They are buttery and crumbly and really easy to make.

Mexican Wedding Cakes
Adapted from this Martha Stewart recipe
Yield: 3 dozen
Print recipe

1 1/2 cup pecans
1 1/2 cup flour
3/8 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
3/4 cup butter, cut into small cubes
1 cup icing sugar
  1. In a food processor, combine pecans, flour, sugar, cinnamon, and salt. Pulse until mixture resembles coarse meal.

  2. Add butter and pulse until a dough forms.

  3. Shape dough into a disc and wrap tightly in plastic. Refrigerate for 30 to 60 minutes.

  4. Preheat oven to 325F.

  5. Remove dough from refrigerator. Pinch off about 1 tbsp of dough and roll into balls. Place on parchment lined baking sheet, about 1 inch apart.

  6. Bake about 20 minutes or until the cookies are just golden at the edges.

  7. Cool for 5 minutes on sheets, and then cool completely on racks.

  8. Roll cooled cookies in icing sugar twice to coat thoroughly.

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