Saturday, October 27, 2012

A Nutty Spin on Mexican Wedding Cookies

Traditionally Mexican Wedding Cookies (actually called Cakes) are made with pecans. Because I didn't have nearly enough pecans, I decided to mix it up and make them with pecans, walnuts, and almonds, also adding a bit of almond extract. I remember eating the traditional version these during the holidays at my Grandma Kelley's house, along with Almond Butter Cookies and Toffee Cups. I love that they are coated in powdered sugar and how they practically melt in your mouth!

I made these for Jason's open house tomorrow and will take the leftovers to work (after ingesting a few myself, admittedly).

A Nutty Spin on Mexican Wedding Cookies
Kelley Gondring

Makes ~5 1/2 dozen cookies

Preheat oven 350°

Place on a cookie sheet:
1/2 cup pecans
1/2 cup walnuts
1 cup sliced almonds

Brown in oven, about 5 minutes. If using convection oven, check periodically. Remove from oven. Place in food processor and pulse until a coarse meal forms. Set aside.

In an electric mixing bowl, use paddle attachment to cream together:
2 cups butter, room temperature
1 cup confectioner's sugar

Mix in:
1 tablespoon + 1 teaspoon vanilla extract
1/2 teaspoon almond extract

One cup at a time, add in:
4 cups all-purpose flour
Scrape down sides of bowl after each addition. Mix in the nuts.

Form a ball of dough in the mixing bowl. Cover with plastic wrap and place in the refrigerator for 30 minutes.

Using about a tablespoon of dough, roll dough into balls using palms. Place on a greased cookie sheet.

Bake 18-20 minutes.

Remove from oven and let cool on cookie sheet 5 minutes (don't skip this step or the cookie will fall apart when you're in the middle of the next step).

While the cookies cool, place in a medium bowl:
1 cup confectioner's sugar

A few cookies at a time, place cookies in bowl of sugar and throughly coat them. Remove and place on a cooling rack to finish cooling.

After they've completely cooled, store in airtight container.

Eat up!

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