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Mexican Wedding Cakes

Mexican Wedding Cakes

I have been staring at this recipe for three days now but given that we barely had a chance to really catch up with everything that needed to be done during the five weeks that we were on vacation, I decided to save that time and energy for something else. Well, until I talked to our dear friend Robin who invited us over for tea.  I told her I would bring them rugelach from the freezer but then the book Rose’s Christmas Cookies by Rose Levy Beranbaum caught my attention! The cookies are easy to make, store a long time in an airtight container and are delicious!

  • ½ cup pecan halves
  • 1 cup (2 sticks) butter at room temperature
  • ¾-1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ¾ cup flour
  • ¼ tsp salt
  • Powdered sugar

Preheat the oven to 350F, toast the pecans for about 10 minutes, until lightly browned and fragrant. Let the pecans cool and grind them very finely in a coffee grinder.

Mexican Wedding Cakes

Cream butter and sugar until light and fluffy, add the vanilla extract and mix in the flour, salt and ground pecans. Refrigerate the dough for about 2 hours.

Line a baking sheet with parchment paper or a silicone mat, form the cookies using a cookie scoop or a tablespoon, roll them gently between your hands and place them on the baking sheet leaving at least an inch between the cookies, there is no need to flatten the cookies before baking.

Bake for 15-20 minutes, until the cookies barely take on a colour. Remove the cookies from the oven, let them stand for a few minutes and roll in powdered sugar, for a lighter, less sweet cookie, let them cool and then dust with powdered sugar.

Store the leftovers in an airtight container for up to a month.


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