Swapped at the 2011 Cookie Swap by SENY Kids Welcome columnist Aya Tanaka.
Adapted from Joy of Baking
Mexican Wedding Cakes
About This Recipe
|Yield:||Makes 3 dozen cookies|
- For the cookies
- 2/3 cup nuts (pecans, walnuts, hazelnuts)
- 1 cup unsalted butter, room temperature
- 1/4 cup confectioners' (powdered or icing) sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the topping
- 1 cup powdered (icing or confectioners) sugar, sifted
Preheat oven to 350°F and place rack in center of oven.
For the toasted nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
For the cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.