Wednesday, December 28, 2011
These cookies are simple, elegent and festive. They are a shortbread type of cookie that isn't overly sweet, but they have a nice buttery flavor. Once these cookies are removed from the oven they are given a dose of super, extra sweetness by being tossed and covered in powdered sugar. The addition of powdered sugar not only adds a delicious amount of sweetness but it reminds me of a fresh blanket of powdery snow. Now if that doesn't get you in the mood for Christmas I don't know what will.
These make a terrific addition to any dessert table as well as a cookie or sweet gift basket. If you do make them for a cookie swap or basket be sure to make a few extras because you'll catch yourself testing one or two...or maybe even three or four! But who's counting???
Mexican Wedding Cookies
1 Cup (2 sticks) unsalted butter, at room temperature
1 Tsp vanilla
2 1/4 Cups flour
2 1/2 Cups powdered sugar, separated
1/4 Tsp salt
1/2 Cup pecans, toasted and roughly chopped
Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone mat and set aside.
Place butter, vanilla and powdered sugar in a bowl and cream on high until fluffy, about 2-3 minutes. Gradually add the flour and salt and mix until combined. Remove from mixer and knead in the pecans until thoroughly combined.
Using a small cookie scoop, or melon baller, scoop out the dough and roll to form balls. Place on cookie sheet about an inch apart, repeat with remaining dough. Place in oven and bake for 20-25 minutes, until cookies are firm and dough is golden. Remove from oven and all to cool for 2 to 3 minutes.
Place 1 cup of powdered sugar in a plastic bag. Working in small batches, place cookies in the powdered sugar and toss to coat. Remove coated cookies to a cooling rack and allow to cool completely. Repeat process with remaining cookies. Once all cookies have been coated, repeat the process to coat a second time. Place in an air tight container to store.
Recipe source: my MaMaw