Perhaps there’s just enough time for some more holiday baking so I thought I’d share these Mexican Wedding Cookies with you. A classic Christmas cookie, they are easy to make and with just a touch of pecan, they are nice to taste as well. This recipe makes two dozen.
Mexican Wedding Cookies
1/2 cup pecan halves or pieces
2 1/2 cups confectioners’ sugar (I used 2 cups)
pinch of salt
1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
Put pecans, 1 cup of the sugar and salt in the food processor and blend until the nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to the nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
Scrape dough into a bowl. Cover tightly and refrigerate one hour. Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake 15 minutes (I found 12 or 13 minutes was enough) or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Credit: New York Times