Thursday, December 18, 2014

Mexican Wedding Cookies

When Christmas comes around, I always ask the kids what treats they most want to make for Christmas.  Here's "the list" for 2014 and it's a good one!

English Toffee
Peanut Butter Blossoms
Orange Cookies
Caramel Brownies
Cinnamon Rolls
Gingerbread Men
Pecan Butterballs

Although I have no less than 4 recipes for cinnamon rolls/sticky buns on this blog, I just realized that I am currently using a 5th recipe!  I'll have to share that with you soon.  The only cookie on the list that I haven't shared with you are these Mexican Wedding Cookies, or Butterballs.  They are a bite-sized morsels of buttery, nutty goodness... kind of like Butter Pecan ice cream in cookie form!

Mexican Wedding Cookies
Makes about 40 1-inch cookies

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup confectioners sugar, divided, plus more for rolling
1 cup pecans (or almonds or walnuts)
8 ounces (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F.  Line 2 large baking sheets with parchment or silicone liners.

Sift together the flour and salt and set aside.  Process the pecans and 1/3 cup confectioners sugar in a food processor until finely ground.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and remaining 1/3 cup sugar until light and fluffy.  Add the nut mixture and the vanilla and beat until well combined.  Add the flour and mix until just combined.

Using a small cookie scoop to portion and using your hands to roll, form the dough into smooth 1-inch balls and place on the cookie sheet.  Bake the cookies for 15 minutes or until beginning to lightly brown on the bottom.  Remove the cookies from the oven and immediately sift confectioners sugar on the cookies.  Allow the cookies to cool completely on the cookie sheet.  When the cookies are cool, roll them in a bowl of powdered sugar until well coated on all sides.  Store in an airtight container.

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