Recipe: Mexican Wedding Cakes (Cookies) 🍪
Description:
Indulge in the delightful charm of these Mexican Wedding Cakes (Cookies), a treat that encapsulates the essence of sweetness and tradition. With a buttery texture, a hint of cinnamon, and the crunch of pecans, these cookies are perfect for any occasion, from brunch gatherings to sweet treats for large groups.
Cook Time: 18 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 3 minutes
Servings: 40 cookies
Nutritional Information (per serving):
- Calories: 106.2
- Fat: 6.6g
- Saturated Fat: 3.1g
- Cholesterol: 12.2mg
- Sodium: 32.9mg
- Carbohydrates: 11.2g
- Fiber: 0.4g
- Sugar: 6g
- Protein: 0.9g
Ingredients:
- 1 cup butter, softened
- 2 cups powdered sugar, divided
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped
- 1/8 teaspoon ground cinnamon
Instructions:
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Prepare the Dough: Using an electric mixer, beat the softened butter in a large bowl until it becomes light and fluffy.
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Add Sugar and Vanilla: Gradually add 1/2 cup of powdered sugar and the vanilla extract to the butter, and beat until the mixture is well blended.
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Incorporate Flour and Pecans: Beat in the all-purpose flour, followed by the finely chopped pecans, until the dough is thoroughly mixed.
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Chill the Dough: Divide the dough in half and shape each half into a ball. Wrap each ball separately in plastic wrap and chill them in the refrigerator until they become cold, approximately 30 minutes.
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Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
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Prepare Cinnamon Sugar Mixture: In a pie dish, whisk together the remaining 1 1/2 cups of powdered sugar and the ground cinnamon until well blended. Set the cinnamon sugar mixture aside.
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Form the Cookies: Working with one half of the chilled dough at a time, roll the dough into balls approximately 2 teaspoons in size by gently rolling between your palms. Arrange the balls on a heavy, large baking sheet, spacing them about 1/2 inch apart.
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Bake: Place the baking sheet in the preheated oven and bake the cookies until they turn golden brown on the bottom and are just pale golden on top, which should take about 18 minutes.
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Cool and Coat: Allow the cookies to cool for 5 minutes on the baking sheet. Then, while they are still warm, gently toss them in the cinnamon sugar mixture until they are completely coated. Transfer the coated cookies to a wire rack to cool completely.
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Repeat: Repeat the process with the remaining half of the dough.
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Storage: These cookies can be prepared up to 2 days ahead. Store them in an airtight container at room temperature, reserving any remaining cinnamon sugar. Before serving, sift the remaining cinnamon sugar over the cookies for an extra touch of sweetness.
These Mexican Wedding Cakes (Cookies) are a delightful fusion of flavors and textures, making them an irresistible treat for any occasion. Enjoy the warm aroma of cinnamon as you bake these golden delights, and share them with loved ones to spread joy and sweetness.
