Mexican Wedding Cakes
August 2016 in Review, and Christmas Cookie #8
A favorite photo…
A few highlights…
- Local park adventures with friends
- Watching the summer Olympics
- Squeezing in some final fun craft projects before school
- Back to School for a 6th grader and a 3rd grader
And a cookie recipe to go with it!
| Servings |
dozen
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Ingredients
- 1/3 cup superfine sugar
- 1 cup butter softened (2 sticks)
- 1 1/2 tsp. vanilla
- 2 cups pecans
- 2 cups flour
- 1 tsp. salt
- 1 1/2 cups powdered sugar
Ingredients
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Instructions
- Preheat oven to 325 degrees.
- To make superfine sugar, process 1/3 cup sugar in food processor for about 30 seconds. I usually process 1 cup or more and store it in a jar for future use.
- Put the 1/3 cup superfine sugar in the bowl of an electric mixer, along with the butter. Beat butter and sugar together until light and fluffy, 3-6 minutes.
- Add vanilla and mix well.
- Process 1 cup of nuts in a food processor to the texture of coarse cornmeal, about 10-15 seconds. Dump into the butter mixture and barely stir in.
- Process the remaining 1 cup of nuts until just coarsely chopped, about 5 seconds. Add them to dough and barely mix.
- Stir in flour and salt and blend just until the dough becomes cohesive.
- Working with a scant Tbsp. of dough at a time, roll the dough into 1 inch balls and place on lightly greased cookie sheets.
- Bake at 325 degrees until the tops are pale golden and the bottoms are just beginning to brown, about 18 minutes.
- Let the cookies cool on the baking sheets for about 5 minutes. Place powdered sugar in a lidded tupperware container or bowl.
- Roll warm or room temperature cookies, 3-4 at a time, in powdered sugar to coat well. Store at room temperature for a week or more. If desired, roll in additional powdered sugar just before serving.
Recipe Notes
This dough can easily be shaped and frozen, then baked at a later time. Just add 2-4 minutes to the baking time.
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