Saturday, December 27, 2008

Mexican Wedding Cookies

These cookies were harder than I thought. They stay very crumbly and hard to manage. They are not very sweet at all, but have a good flavor. The pecans give it a nice texture and the powdered sugar just enough sweetness.
Mexican Wedding Cookies, from 52 Cookies
1 lb softened unsalted butter
1 cup confectioner's sugar (plus extra for dusting)
2 tablespoons vanilla extract
1 teaspoon salt
2 cups pecans, finely chopped
5 cups cake flour
Preheat oven to 350. Grease 2 cookies sheets.
In a bowl, using an electric mixer set on medium, beat together the butter and the 1 cup of sugar until light and fluffy, 10-15 minutes. Ad the vanilla, salt, and pecans and beat just until combined. Using a wooden spoon, stir in the flour, being careful not to over mix the dough.
Form the dough into torpedo shapes the size of small walnuts and place on the cookie sheets. Bake until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through.
Set the cookies sheets on wire racks to cool. Put confectioners' sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat. As the cookies continue to cool, occasionally toss again with the sugar, trying to coat them as much as possible.

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