Community Pick
Powdered Sugar Mexican Wedding Cakes
"Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture."
photo by babyiguana
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 1 cup unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup pecan halves
- 1 cup powdered sugar
- 1 pinch salt
- 1 1⁄2 cups powdered sugar (for topping)
directions
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
- Cool pecans completely before proceeding.
- IN THE FOOD PROCESSER (preferred) -----------.
- Process pecans, salt and sugar until pecans are ground very fine.
- Cut the butter in chunks and, with the motor running, add.
- Process until smooth and creamy.
- Scrape down bowl, add vanilla and pulse.
- Add flour and salt, pulse until it starts to clump.
- OR IN THE MIXER-------------.
- Soften butter.
- Grind toasted pecans.
- In medium bowl whisk, flour, nuts and salt until combined.
- Combine sugar and butter in a mixing bowl, beat until light and fluffy.
- Beat in vanilla extract and scrape down bowl.
- Stir on low speed, gradually adding the flour mixture until just incorporated.
- FOR EITHER METHOD-------------.
- Place dough into a bowl and refrigerate for 1 to 3 hours.
- Preheat oven to 350 degrees f.
- Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
- Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
- Rotate pan half way through cooking for even baking.
- Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
- Cool completely on rack and roll again in powdered sugar.
- Store in an airtight container for about 1 month.
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Reviews
-
These were the best wedding cookies I have tasted. Everyone that tried them liked them. They just seem to melt in your mouth. -
What a bonus! These actually came out looking like the picture..lol Loved these, nice and crispy on the outside and melt in your mouth. I got 32 'cakes' from the dough. Thanks for posting. =) -
This is my absolute favorite cookie recipe! I make these every year for Christmas. I use ground walnuts instead of pecans, and have also used almonds successfully. For a little variation, roll in a mixture of powdered sugar and cocoa powder. These freeze well too! They are so easy to make, and turn out right every time. Thanks for posting Steve! -
These are spectacular! I used my food proccesor, which made it quick and easy. The texture is to-die-for good. These are going into regular holiday rotation! -
I think I mucked this one up a bit. I changed the recipe to metric, and the amount of butter was way too much, but I made them, and though they were a little oily, they all dissapeared and everyone said I should make them again. This time I will follow the US recipe, I guess a cup is a cup no matter where you are!! I used walnuts, and the biscuits turned out bigger then they should have, probably because I didnt have the right proportions, so if they taste good, even when you make them wrong...........its a pretty good recipe :)
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Tweaks
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This is my absolute favorite cookie recipe! I make these every year for Christmas. I use ground walnuts instead of pecans, and have also used almonds successfully. For a little variation, roll in a mixture of powdered sugar and cocoa powder. These freeze well too! They are so easy to make, and turn out right every time. Thanks for posting Steve!
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida
