Mexican Wedding Cookies
Active Time: 20 minutes | Total Time: 1 hour | Serves 24 cookies
- 1 cup pecans
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup plus 1 cup confectioners' sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
Heat the oven (with the oven racks toward the center) to 350°F. Line two rimmed sheet pans with parchment paper.
Spread the pecans on a small sheet pan and bake until crisp and fragrant, about 10 minutes. Let cool, then chop into small pieces.
In a large mixing bowl or the bowl of a stand mixer, using an electric mixer on medium speed, beat together the butter and ½ cup of the confectioners’ sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract. Lower the mixer speed to low, and mix in the flour and salt. Mix in the pecans. Chill the dough until firm, about 25 minutes.
Using a measuring tablespoon, scoop out a level spoonful of the dough into the palm of your hand and roll into a ball. Place on the prepared pan. Repeat, spacing about 2 inches apart. Bake until the undersides are light golden grown, 12 to 15 minutes.
Measure the remaining 1 cup confectioners’ sugar into a medium bowl.
Transfer the pan of cookies to wire cooling racks to cool for 5 minutes, then roll the cookies in the confectioners’ sugar. Place them on the rack to cool completely. Use a fine meshed strainer to dust with more confectioners’ sugar.
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