Lemon Lime Mexican Wedding Cakes

By á-47

Ingredients

• 2 sticks butter, at room temperature
• 1/2 cup sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. lime juice
• 2 cups flour
• 1/4 tea. salt
• 1 cup finely chopped pecans, toasted
• 1 1/4 cups confectioners' sugar
• 1 te. finely grated lemon zest
• 1 tea. finely grated lime zest

Preparation

Step 1

Using an electric mixer on high speed, beat butter and sugar until light, about 3 minutes. Beat in lemon and lime juices. Reduce mixer speed to low and gradually add flour and salt. Batter will be stiff. Scrape down bowl and add pecans. Mix just until pecans are well incorporated. Cover and chill fort at least 1 hour.

Preheat oven to 325 degrees. Line baking sheets with parchment. Use a level 1 Tbsp. cookie Scoop to form small cookies; roll with hands into small balls. Place about 1" apart on prepared baking sheets. Bake until set on top and lightly browned around edges, 20-25 minutes.

In a large bowl, mix the confectioners' sugar with lemon and lime zest. Remove cookies from oven and let cool slightly. Working with 5 or 6 at a time, roll still-warm cookies in sugar mixture to coat. Let cool on wire racks. When completely cooled, roll in sugar mixture again until completely covered.