Thursday, September 5, 2013

[recipe] Mexican Wedding Cakes


I’ve had the opportunity to get my hands on a few new fall cookbooks. I have to say, cookbooks are still a must. Yes, you can find things on the net, including here on this very blog, on Pinterest, specialty sites, etc… but you can’t find everything.


Each and every time I wind up with a new cookbook, I find dozens of amazing new recipes, that I’ve never seen anywhere. My newest {bakebook} cookbook is definitely a household staple, The 250 Best Cookie Recipes. If you are a biscotti, doodle, butter ball, spiral, crescent cookie lovin’ type, this book will blow you away! Stuffed full of every imaginable cookie recipe from Cinnamon Pecan Snickerdoodles to Ice Cream Sandwiches, Cranberry Pistachio Biscotti and back.


Today I’m sharing the recipe for their Mexican Wedding Cakes…


Ingredients
2 cups all-purpose flour
1/2 cup confectioner’s sugar
1 cup finely chopped toasted pecans
Pinch salt
1 teaspoon vanilla
1 cup cold butter, cut into 1 inch chunks
Extra confectioner’s sugar for dusting

Directions
Preheat your oven to 325 degrees and set out an ungreased cookie sheet.

In a bowl, mix together the flour, 1/2 cup of confectioner’s sugar, toasted pecans and salt until thoroughly combined. Add the vanilla and mix well.

Using two knives, a pastry blender, or your fingers, cut the butter into the flour mixture until the mixture resembles crumbs. Then knead the dough gently until it begins to hold together.

Shape the dough into 1 inch balls and place them about 2 inches apart on a cookie sheet. Bake them in your preheated oven for 25 minutes, or until lightly browned. Immediately transfer them to wire racks and cool for 5 minutes. Dip both sides of the cookies in confectioner’s sugar and return them to the racks to finish cooling completely.


Excerpted from The 250 Best Cookie Recipes by Esther Brody © 2001, 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.
 

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