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Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes is from Recipes from Rosewood , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup nuts (pecans, walnuts, filberts), toasted and ground
1 cup unsalted butter
1/4 cup powdered sugar
1 t vanilla
2 cups flour
1/4 t salt
Directions:
Directions:
Preheat oven to 350 degrees F 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 Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch balls and place them 2 inches (5 cm) apart on the pre-pared 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. Roll in powdered sugar to coat, then store in containers, adding more sugar as needed when serving.
Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
2 hours

 

 

 

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