Mexican Wedding Cakes

By Kathy_S

Ingredients

• Topping:
• 2/3 c. (65 gms) toasted nuts (pecans, walnuts, hazelnuts)
• 1 c. (227 gms) unsalted butter, room temperature
• 1/4 c. (30 gms) confectioners' (powdered or icing) sugar
• 1 tsp. (2 gms) pure vanilla extract
• 2 c. (280 gms) all-purpose flour
• 1/4 tsp. salt
• 1 c. (110gms) powdered (icing or confectioners) sugar, sifted

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

Toast Nuts: Place nuts on a baking sheet for about 8 minutes or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not paste). Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place 2 inches apart on the prepared baking sheets. Bake about 12-15 minutes, or until the edges or the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).