Mexican Wedding Cakes

(98)
ed101894_0306_jar001.jpg
Prep Time:
30 mins
Total Time:
1 hrs 30 mins
Yield:
24 cookies

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.

Ingredients

  • 1 cup pecan halves

  • 1 cup all-purpose flour, spooned and leveled

  • ¼ cup granulated sugar

  • ¼ teaspoon ground cinnamon

  • teaspoon salt

  • ½ 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.

Related Articles