Thank you once again to Bebe and Ridha for hosting this month’s Two Little Chefettes Cooking Challenge. The theme for this month is nuts. I just made a batch of Mexican Wedding Cookies – the pecan version – to put out for our guests. Here is the recipe. Enjoy!
Mexican Wedding Cookies*
Makes about 32
Known by various names, including Russian Tea Cakes, these buttery nut cookies, rolled in confectioner’s sugar, are good for entertaining because you can make them up to a week ahead of time and store them in an airtight container without any loss of quality.
1/2 c. unsalted butter, softened
2 T. confectioner’s sugar + about 1/2 c. extra for rolling cookies
1 t. vanilla extract*
1 c. all-purpose flour
1 c. pecans or walnuts finely chopped or ground to the texture of coarse kosher salt
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In large bowl, beat butter until light and fluffy. Beat in 2 T. of the confectioner’s sugar and the vanilla extract. On lowest speed, beat in flour and then nuts. The mixture will be very crumbly.
- Spoon a small about (about 1 heaping teaspoon) of mixture into one of your palms. Squeeze lightly until the mixture holds together then shape into a ball. Place on baking sheet. Repeat with remaining mixture, spacing the balls well apart on the 2 baking sheets.
- Bake for about 11 to 13 minutes or until cookies are lightly browned on the bottom. Place baking sheets on wire racks and allow cookies to cool. Once cool, roll the cookies in confectioner’s sugar until well coated. If desired, roll a second time.
* This recipe is from my cookbook, Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.