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Posted on October 22, 2012 • 10 comments
One of my dreams for Jael was that she would follow in the footsteps of all the cooks and bakers that came before her on both sides of her family tree. Whatever the gene that ignites the passion for all things food, it certainly runs strongly in her blood. The older she gets the more she embraces her passion for the culinary arts. She told me recently that she may want to attend culinary school one day. Wouldn’t that be lovely!
Today’s cookie comes from a book I bought Jael when she was a little girl. The book’s title is The Bake Sale Cookbook. Its pages are filled with recipes for cookies, bars, and all those yummy treats you would expect to find at a bake sale. She was thrilled when I gave it to her and the very first recipe she made from it was for these Mexican Wedding Cookies. That’s when I knew the girl had potential. She mixed, rolled, and baked like a little professional.
Given that the Mexican Wedding Cookie is a common and very popular cookie, you might already have your own favorite recipe, but don’t overlook this one. I was surprised at just how tender, nutty, and “melt in your mouth” these cookies are. It would be impossible to count how many times we have made them. They show up on every holiday cookie tray and for other occasions throughout the year. Try them just once and you’ll taste why I chose them as one of my twelve Christmas Cookie Countdown picks.
Melt in your mouth buttery tenderness makes the Mexican Wedding Cookie a holiday favorite.
2 cups all-purpose flour
1 cup pecan pieces or halves
1 cup (2 sticks) butter, softened
2 cups powdered sugar, divided
2 teaspoons vanilla extract
1/4 teaspoon salt
Place pecans in food processor. Process using on/off pulses until pecans are ground, but not pasty.
Beat butter and 1/2 cuppowdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Mix in the remaining 1 cup flour and ground nuts. Place dough in a covered container and refrigerate 1 hour or until firm.
Preheat oven to 350˚F. Roll tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.
Meanwhile, sift 1 cup powdered sugar into a 9×9-inch glass dish or a glass pie dish. Transfer hot cookies, 5 or 6 at a time, to the dish. Roll cookies in powdered sugar, coating well. Remove to a cooling rack to cool completely. Sift remaining 1/2 cuppowdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze for up to 12 weeks.
Makes approximately 48cookies
Source: Adapted from the Bake Sale Cookbook
Posted under Baking, Cookies, Holiday Baking
Ingredients butter, confectioners sugar, flour, pecans
My mom and I baked these year after year for decades! Sure miss the tradition of baking with her. Although these are a favorite of mine, I’ve not made them in years because of all of the butter and sugar. We will see if I can resist this year. Nice post Mary and such pretty photos!
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Thanks Sally!
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I also made these cookies growing up, but my Mom calls them Russian Tea Cakes and makes them with walnuts. This is the cookie that is the most requested and I always end up making them at least twice! I will have to try them with pecans and see if my cookie monsters notice as pecans sound wonderful!
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Yes, there are many variations on this theme. I, too, am planning on trying them with walnuts….and maybe a variety of other nuts as well.
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These look so lovely and perfect for Christmas with all the powdered sugar. I really need to try some Mexican Wedding cookies. I never had one before!
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Thanks Lynna! These cookies are as easy as it gets to make. Let me know if you give them a try.
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They look so delicious, and bring back such fond childhood Christmas memories !
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So many great memories connected to food!
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These are my all time favorite Christmas treat next to my Gramma’s Carmelita’s. Can’t wait to try your recipe this Xmas. You rock Mary!
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Thanks Tracy!
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