Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Yield: 30 servings
Cuisine: American
Ingredients: 2 cup Flour (all-purpose flour or cake flour); 1/4 tsp Salt; 225 grams Unsalted butter (brought to room temperature); 240 ml Pecan (finely chopped); 120 ml Powdered sugar; 2 tsp Vanilla extract (or essence); 360 ml Powdered sugar (for the finish)

cookpad.japan @cookpad_jp

These have a light and delicate texture! My family has been using this recipe for 20 years. We make them often during the Christmas season. This is the Mexican style version with pecan nuts. I heard this cookie is given to guests as gifts at Mexican weddings. The name for "snowball cookies" vary depending on the type of nut used. If pecans are used, it's Mexican, and if it's almonds, it's Russian. With walnuts, and with pistachios ... Sorry, I forgot all the names!

I use the food processor to chop the nuts. I use my hands to combine the flour with the chopped nuts to prevent lumps. If it is difficult to roll the dough into balls, squeezing them tightly may work. I use whatever nuts are available at home: pecans, walnuts, almonds, etc. There are also recipes with hazelnuts and pistachio. Make delicious cookies with your favorite nuts. I used a US measuring cup (1 cup = 240 ml). Recipe by Mama Imani.

cookpad.japan @cookpad_jp

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Ingredients

30 servings

2 cupFlour (all-purpose flour or cake flour)
1/4 tspSalt
225 gramsUnsalted butter (brought to room temperature)
240 mlPecan (finely chopped)
120 mlPowdered sugar
2 tspVanilla extract (or essence)
360 mlPowdered sugar (for the finish)

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Steps

1

Preheat the oven to 180℃ (350℉).
2

Mix the flour, salt, and the pecans in a bowl with a whisk.
3

In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer. Add the vanilla extract. Add the flour mixture and blend the dough thoroughly. (Avoid mixing too much! It is okay to leave it slightly floury.)
4

Roll the dough into 3-4 cm balls. Place them on the baking sheet that is not oil coated (this is important!) leaving about 3 cm spaces between them. Bake in the preheated oven for 15-20 minutes until lightly browned.
5

In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar. Place them on the cooling rack.
6

When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer. Cool them down completely.