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Mexican Wedding Cakes

98

These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.

  • Prep:
  • Total Time:
  • Yield: Makes 24 cookies

Source: Everyday Food, March 2006

Ingredients

  • 1 cup pecan halves
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar

Directions

  1. In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

  2. Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.

  3. Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

Reviews Add a comment

  • Cheekymonkeysmom
    2 DEC, 2012
    This is the first cookie recipe I made when I was 9 years old.... and still love it!
    Reply
  • aidasofia
    16 DEC, 2011
    I'm from mexico too, we call them "polvorones" there are many kinds of "polvorones". anyway.... these are DELICIOUSSSSS! I just added a teaspoon (maybe 2) of vanilla extract and I think it gives you a better taste! very delicious! you should try it!
    Reply
  • littlebakerjen
    28 NOV, 2011
    I have :) Saludos de Brownsville, Texas!
    Reply
  • 2sweetie
    8 MAR, 2011
    Mexican weddings? I haven't seen that cookies as a dessert on a wedding = S Greetings from Monterrey, MEXICO
    Reply
  • Patryce
    6 MAR, 2011
    These will be even more tender if you scoop the dough with a tiny spring loaded ice cream scoop, aka #100 disher. This keeps you from compacting the dough even slightly when you roll it into balls.
    Reply
  • Dontask
    5 MAR, 2011
    My Grandmother use to make these cookies for weddings and they were a favorite among the guests. She used to add anise to the mix and it gives them a good flavor. Most of the time she did not add nuts and they still were great. For Valentines Day she would add food color and other flavorings i.e. cherry. For St. Patricks day they were green and had a hint of mint. You can be as creative as you like and add your on touch of whatever you like.
    Reply
  • lvtocraft
    5 MAR, 2011
    Thanks ladies... my question would of been...can I substitute other nuts for pecans. Pecans are expensive up north.
    Reply
  • kookybaker
    9 JUN, 2009
    I make them with almonds instead of pecans.
    Reply
  • kitkat0708
    9 JUN, 2009
    I use to make these with my mom at Christmas. They are also called sandtarts and us use to put walnuts instead of pecans. We also put the powder sugar on when they were warm and then again when they cooled dowm Yummy!!!!
    Reply
  • CPN701
    7 JUN, 2009
    Macadamias are incredible in place of pecans. I make these for Christmas cookies
    Reply