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Mexican Wedding Cakes

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.

Everyday Food, March 2006 http://www.marthastewart.com/316774/mexican-wedding-cakes
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  • Prep Time 30 minutes
  • Total Time 1 hour 30 minutes
  • Yield Makes 24 cookies

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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