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Mexican Wedding Cakes:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Toast
Nuts: Place nuts on a baking
sheet and bake for about 8 minutes, or until lightly brown and fragrant.
Cool. Once the nuts have cooled completely place them, along with 2 tablespoons
(25 grams) of the flour from the recipe, into your food processor, fitted with a
metal blade, and process until they are finely ground (but not a paste).
In the bowl of your
electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about
2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until
combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or
until firm.
Preheat oven to 350 degrees F (175 degrees C). Line
two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm)
balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake
for about
12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool
for about 5 minutes.
Meanwhile, place
the 1 cup (120 grams) sifted confectioners sugar in a bowl. Take the still hot
cookies and roll them in the sugar, one at a time. Place on a wire rack to cool.
Or you can simply place the confectioners sugar in a strainer and sift the sugar
over the tops of the
cookies. Let cool completely before storing. Can be stored
in an airtight container for several weeks. Can roll
or sift the cookies in more confectioners sugar before serving.
Store in an airtight container.
Makes about 3 dozen cookies.
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