Saturday, February 24, 2007

Mexican Wedding Cakes

The following recipe is from and copyrighted by epicurious. The original recipe called for 1 cup of pecans, but I suggest a mix of pecans and walnuts.

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 t vanilla extract
2 cups all-purpose flour
1/2 cup pecans, coarsely ground
1/2 cup walnuts, coarsely ground

1/8 t ground cinnamon

Preheat oven to 350 degrees

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans and walnuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Whisk remaining powdered sugar and cinnamon in pie dish or deep dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. (Singleguychef note: I thought this was too small so I made my balls about the width of a quarter. You know, size matters.) Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet.

Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared two days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.

Makes about 4 dozen.

Serve with spicy hot chocolate.

1 comment:

david santos said...

Very, very good
Thank you