![MexCookies_011](-/media/images/united-states/widen/recipes/mexcookies_011.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Mexican Wedding Cookies
Mexican Wedding Cookies
KEEP SCREEN ON
Yield: Makes about 3 dozen cookies
Ingredients
Ingredients
1 cup finely chopped, toasted nuts (pecans, walnuts or almonds)2 cups flour, divided
1 cup unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1/8 teaspoon cinnamon
1 tablespoon vanilla
Ingredients
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
Preparation Method
- Position oven rack to position 3.
- Preheat Wolf electric oven in CONVECTION at 350°F.
- Place nuts on baking sheet and bake 8 to 9 minutes or until lightly toasted.
- Cool. *
- Place nuts in food processor with 2 tablespoons flour and pulse until nuts are finely ground.
- In large mixing bowl, beat butter on medium-high 45 seconds or until light in color and fluffy.
- Add sifted sugar, cinnamon and vanilla. Beat on medium speed until smooth.
- Add remaining flour slowly starting on low speed, and increasing to medium.
- Add nuts and beat on medium until the mixture is combined.
- Scoop dough by tablespoon and roll each into a ball.
- Flatten slightly.
- Refrigerate the formed balls in a Sub-Zero refrigerator until they are firm, at least an hour.**
- Preheat Wolf electric oven in CONVECTION at 350°F.
- Position oven rack to position 3 for 1 pan***.
- Place chilled balls 1 inch apart on baking sheet.
- Bake 13 to 15 minutes or until slightly brown around the edge.
- Mix remaining sugar and cinnamon in a small bowl.
- Gently toss warm cookies in the sugar mixture and allow to cool.
- Before serving, use a shaker or fine strainer to sprinkle cookies with sugar mixture again.
*Oven can be turned off until baking time.
**This may be done a couple of days ahead of time or well in advance and frozen.
***Or racks 1, 3 and 5 for multiple pans