bakeStuff: Mexican Wedding Cookies
I haven't posted much lately as I've been laid up with a really bad back injury, but getting back to normal now. My sister requested these Mexican Wedding Cookies, so I obliged.
Ingredients:
- 1 cup pecan or walnut bits
- 2 sticks of butter
- 0.75 cups powdered sugar
- 2 teaspoons vanilla
- 2 cups all purpose flour
- half a teaspoon of salt
- another cup or so of powdered sugar, but set aside for later
Instructions:
Toast the nuts in a skillet for about five minutes or so. You don't want to burn them, but... toast them. Let them cool then crush in a ziplock bag. Don't put them in the bag when they're super hot because it will melt and you'll cuss like I did. A slap chop (lol you'll love our nuts) will also work, but don't powderize them.
Heat the oven to 350 degrees F.
Cream the butter and sugar in in your mixer, then add the vanilla. Carefully mix in the flour and salt, then the crushed nuts.
Flatten into a disc on some cling wrap, I used a plate to make it a little easier.
Cool in the fridge for about an hour, then roll them into little balls a bit smaller than a golf ball. You're supposed to then roll those in some more powdered sugar but I forgot to and they turned out fine, so... your call.
Bake 15 to 20 minutes, until they're golden brown on the bottom and slightly brown on the top.
Let cool for a couple minutes, then toss them in that second portion of powdered sugar. I let them cool again, then re-tossed them in the sugar for extra sweetness.
Store in an airtight container; I put the last of the powdered sugar in the same container for reasons. They'll keep for 4-5 days if they somehow don't get eaten by then.
