Mexican Wedding Cookies
These Mexican Wedding Cookies have a deliciously sweet, buttery and nutty flavor! May be served as favors at traditional Mexican weddings or make a wonderful addition to any Christmas goodie platter.
- 1 1/4 cup pecans
- 1/3 sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 14 tablespoon softened unsalted butter
- 2 teaspoons vanilla
- 1 large egg yolk
To toast nuts, place in a 10 inch skillet over medium low heat. Stir frequently. Keep your eyes on them; they go from toasting to burn very quickly.
Sift sugar, flour and salt to mix. Add the butter in small chunks, vanilla and the egg. Mix until mixture looks damp and begins to clump together. Add nuts and fold until just combined. Cover and refrigerate for two hours or overnight. If you have a food processor, use it. I have mixer and hand mixer and the food processor is the fastest and best for this cookie.
Preheat oven to 325 degrees. Shape into 1 1/4 inch balls. Place 2inches apart. Bake for 22-24 minutes. Rotate cookies sheets from top to bottom and front to back halfway through to for even baking.
Let cool for 5 minutes then sieve powder sugar over each cookie top.
Toast your nuts first. The heat draws the oils out and gives the cookie a deep nutty flavor. Make the dough and refrigerate overnight or for a minimum of two hours. The refrigeration keeps the butter fat binded while you work the dough, allowing for even baking, and more importantly, it will help your cookies keep their shape.