Directions: |
Directions:Often called snow balls in America, these sugar-coated balls can also be made with almonds, walnuts, or toasted hazelnuts. In Mexico, where they originated, their name is pastelita de boda. It is important to roll them in confectioner's sugar twice, once when slightly warm and again after they have cooled or immediately before serving.
1. Preheat oven to 325°
2 In food processor with knife blade attached, process pecans and 1/4 cup sugar until nuts are finely chopped. Add butter and vanilla and process until smooth, scraping down sides of processor with rubber spatula. Add flour and process until combined and dough holds together.
3. WIth floured hands, shape dough by heaping teaspoons into 1-inch balls. Place balls 1 1/2 inches apart on ungreased large cookie sheet. Bake until bottoms are lightly browned and cookies are very light golden brown, 20 to 22 minutes. WIth wide metal spatula, transfer to wire rack to cool.
4. Place remaining 1 1/2 cups sugar in pie plate. While cookies are still warm, roll in sugar until coated and place on wire rack to cool competely. WHen cool, reroll cookies in sugar until thoroughly coated.
5. Repeat with remaining dough and sugar. |
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Notes: |
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Notes: Each cookie: About 85 calories, 1 g protein, 9 g carbohydrate, 5 g total fat (3 g saturated), 10 mg cholesterol, 40 mg sodium
Rec. from Good Housekeeping Cookbook.
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This recipe for Mexican Wedding Cookies is from