Mexican Wedding Cookies
I've been a junk-food junkie lately, huh? Cake, ice-cream, cookies...... Rest assured I am in fact getting my oats and greens and grains! There are some healthy recipes I have coming soon... Other than that lame explanation:), these little Mexican Wedding Cookies are totally mouth-melting delishcious, cute, and just kind of pretty looking. Recipe comes from Martha and their delishciousness is worth using precious pecans for!
1 cup pecan halves
1 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
I've been a junk-food junkie lately, huh? Cake, ice-cream, cookies...... Rest assured I am in fact getting my oats and greens and grains! There are some healthy recipes I have coming soon... Other than that lame explanation:), these little Mexican Wedding Cookies are totally mouth-melting delishcious, cute, and just kind of pretty looking. Recipe comes from Martha and their delishciousness is worth using precious pecans for!
1 cup pecan halves
1 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
1 comment:
Gruesstig! I hear you on the sweets part . . . yeah with my latest blog entries you would think that ALL we eat is sweets!
Again . . . I was walking through the grocery store the other day and saw a bunch of beets and thought of you and your yellow beet entry! I would love to have the offerings of Philly within reach! Happy cooking!
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