Wednesday, December 24, 2008

Mexican Wedding Cookies


The Mexican Wedding Cookie, or Russian Tea Cake, or Italian Butter Nut Cookie, or Southern Pecan Butterball, or my personal favorite, Reindeer Poop (haven't heard that one, have you?!).  Clearly these cookies get around.  This must be what snow in the North Pole tastes like, or the word "puff."  (Come on, I can't be the only one who imagined how different words might taste as a child, can I?).   R, being practically from the North Pole might argue, but to my mind, there's no reason not to envision them dropping out of the sky like so many hailstones.  Maybe that would help explain their international migration.  And they're always sure to leave a trail of powdered sugar, either on the plate, on your dress, or on your chin, so sneaking can be tricky.  Perhaps, in this case, we should revoke the no white after labor day rule.


Mexican Wedding Cakes

1/2 cup pecan halves
1 cup powdered sugar, spooned into the cup
Pinch of salt
1 cup butter
1/2 teaspoon vanilla
1 3/4 cups flour - dip and sweet method

Topping:
Powdered sugar (what else?)


For a Food Processor

Fit your food processor with the metal blade and process the sugar with the pecans and salt until the mixture is powder fine.  Cut the butter into a few pieces and add it to the processor while it is running.  Continue to process until the mixture is smooth and creamy.  Scrape down the sides of the bowl as needed.  Add the vanilla and pulse until it is combined.  Add in the flour and pulse until the dough begins to come together.

Refrigerate the dough for at least 1 hour, but for no more than 3.  Using a scant tablespoon, scoop out the dough and roll it in your palms to form a ball.  On ungreased cookie sheets, place the balls 1 1/2" apart.  In a oven preheated to 350, bake the cookies for 15 - 20 minutes until barely brown.  

Cool the cookies on the sheets for a few minutes, then roll them in powdered sugar while they're still hot.  You can do several rollings to create the coating.  Cool the cookies completely, then give them one more roll.

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I'm sending this in to the FIC - White event, started by Tongue Ticklers.  This month, it's being hosted by Yummy Food.

7 comments:

The Wanderers' Daughter said...

Ah, I know these! And they're so good! I lived in central Mexico on and off for three years. The food was exceptional.

Snooky doodle said...

These are such a nice treat :)

Ingrid said...

My daughter loveds these cookies as her shirts can attest.
~ingrid

croquecamille said...

Oh, I love Mexican Wedding cookies! Thanks for the reminder.

Also, your plates are too cute! Vintage?

gine said...

I love them: I made them too some days ago .. lol :-)! Nice entry and the pics look so cute :-)!!

Andrea said...

Wanderers' Daughter, did you really? That sounds like an amazing experience!

Snooky, thanks ;-)

Ingrid, seriously, these are messy cookies!

Croquecamille, thanks! The plates are little saucers from the Frick in NYC. I love museum gift shopts!

Gine, thanks for coming by! I'm glad we're on the same brain wave!

Fearless Kitchen said...

These look great. I've never seen them made with pecans before - I've got some relatives who would love that!