Mexican Wedding Cakes

Recipe by Steve_G
READY IN: 50mins
SERVES: 48
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
  • Cool pecans completely before proceeding.
  • IN THE FOOD PROCESSER (preferred) -----------.
  • Process pecans, salt and sugar until pecans are ground very fine.
  • Cut the butter in chunks and, with the motor running, add.
  • Process until smooth and creamy.
  • Scrape down bowl, add vanilla and pulse.
  • Add flour and salt, pulse until it starts to clump.
  • OR IN THE MIXER-------------.
  • Soften butter.
  • Grind toasted pecans.
  • In medium bowl whisk, flour, nuts and salt until combined.
  • Combine sugar and butter in a mixing bowl, beat until light and fluffy.
  • Beat in vanilla extract and scrape down bowl.
  • Stir on low speed, gradually adding the flour mixture until just incorporated.
  • FOR EITHER METHOD-------------.
  • Place dough into a bowl and refrigerate for 1 to 3 hours.
  • Preheat oven to 350 degrees f.
  • Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
  • Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
  • Rotate pan half way through cooking for even baking.
  • Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
  • Cool completely on rack and roll again in powdered sugar.
  • Store in an airtight container for about 1 month.
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