Memorial weekend, three of my friends got engaged. What a great way to start the summer with so much love in the air. It is so cute to see the excitement and happiness the couples exude through pictures, fb status msgs, and of course describing the proposal. Best wishes to the happy couple and good luck with wedding planning!
These cookies were a snap to make and can be made for any occasion. I made these Mexican Wedding Cookies for a Cinco de Mayo BBQ. I would probably make these in the winter time to accompany a warm mug of coffee or hot chocolate. The recipe I used comes from Martha Stewart, mentioned by my favorite food blogger Chubby Hubby. The recipe in the Martha Stewart website required a few more ingredients and I opted for the simpler recipe.
Mexican Wedding Cookies
106g pecan halves
230g confectioners’ sugar
284g all-purpose flour
1/4 teaspoon salt
227g unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Preheat the oven to 350ºF/180ºC. 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 a mixer fitted with the paddle, cream butter and 1 cup confectioners’ sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts, and mix until combined. Add the pecan mixture, and mix until dough just comes together. Roll dough into 3/4 inch balls; place about 2 inches apart on baking sheets. Flatten each ball slightly with your palm. Bake, rotating the sheets halfway through, until cookies are pale on top and lightly browned on the bottom, 10-12 minutes. Transfer cookies to a wire rack and cool. Place remaining confectioners’ sugar in a shallow bowl and roll cookies in it to coat completely.