Mexican wedding cookies
- Jennifer Joyce
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Makes 40 cookies
Easy
Prep: 20 mins
Cook: 15 mins - 20 mins
plus cooling
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Bake these delicate pecan cookies for the cookie jar – they're often made for special celebrations in Mexico. If you like, use walnuts instead
Vegetarian
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Ingredients
Units:
MetricUS
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110g pecan halves
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120g icing sugar
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225g butter
at room temperature
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250g plain flour
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1 tsp vanilla extract
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Method
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step 1
Preheat the oven to 180C/gas 4 and line two baking sheets with parchment paper. Scatter the pecans over one of the baking sheets and bake for 5 mins until slightly toasted. Remove from the oven and leave to cool, then pulse in a food processor until the pecans are ground into a coarse meal.
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step 2
Put 100g of the sugar, the butter and ½ tsp salt in the bowl of a stand mixer and beat until light and fluffy, about 3 mins. Add the flour and pecan meal, and mix until combined into a dough.
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step 3
Divide the dough into 40 pieces, then roll each piece into a ball. Arrange 20 dough balls on each baking sheet, then bake for 15 mins until the bottoms of the cookies are golden. Remove from the oven, leave to cool on the sheets for 5 mins, then dip the cookies in the remaining powdered sugar. Transfer to a cooling rack to cool completely.
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