Mexican Wedding Cakes

Many countries, including Greece and Russia, have variations on these crumbly, sandy, nut-rich cookies. Whatever their origin,the treats 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
Mexican Wedding Cakes

Source: Everyday Food, March 2006

Ingredients

For the Dough

  • 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

For the Garnish

  • 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.

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