Tuesday, October 21, 2014

Mexican Wedding Cookies

As the title suggests, these cookies are traditionally made for a Mexican Wedding. However, they are traditionally served at other functions as well.
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.

Mexican Wedding Cookies:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon

In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)

In a large bowl:
All of the Pecans
Whisk well.
Set aside.

In a Stand Mixer with a Paddle Attachment:
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.

Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.

Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.

Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.

Peace in the Kitchen!

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