I’ve heard about these cookies so many times before. I always assumed, based on the name, that there was something more to them than basic baking ingredients and nuts. So, when I saw them made on Everyday Baking the other day, I was really surprised that they were so basic. I was also motivated to try them since they looked delicious! I decided to search for a different recipe instead of making the ones I saw on Everyday Baking, and settled on this one which is also from Martha Stewart. These cookies are so easy to pull together and they’re very tasty! The pecans and almond extract definitely give them a nutty flavor but I didn’t think it was overwhelming. I made a half batch which according to the recipe should yield about 3 dozen cookies. I didn’t get anywhere near that many so my cookies were definitely larger than 3/4-inch, which probably also accounts for the fact that I struggled to fit some of them into the mini muffin papers...
By Tracey
Mexican Wedding Cookies
from Martha Stewart’s Baking Handbook
Ingredients:
- 1 cup pecan halves
- 2 cups confectioners’ sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Directions:
Preheat oven to 350 F. Line two large baking sheets with parchment paper and set aside.
In a food processor, combine pecans with 1/4 cup confectioners’ sugar; pulse until nuts are finely ground. In a large bowl, whisk together the sugar-nut mixture, flour and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup confectioners’ sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed. Beat in the vanilla and almond extracts. Add the flour mixture, and beat on low speed until the dough just comes together.
Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until the cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely.
Place remaining 1 cup confectioners’ sugar in a shallow bowl, and roll cookies in it to coat completely.
Makes about 6 dozen cookies.
