Mexican Wedding Cookies
Adapted from Café Pasqual’s Cookbook
1 cup (1/2 pound) unsalted butter, at room temperature
3 cups powdered sugar (you might need more depending on how much you roll them in afterwards)
2 tsp vanilla extract
¾ cup finely chopped pecans (I toasted mine in the oven until dark brown, then chopped)
¾ tsp salt
2 ¼ cup all purpose flour
A large pinch of cinnamon (this was not in the Café Pasqual’s recipe, but in one I found on epicurious.com. I think I should have put another pinch because you could barely notice the cinnamon at the end, it would have been nice just a tad stronger)
Preheat oven to 375 F. Combine butter and 2 ½ cups sugar in bowl. Using whisk, wooden spoon or electric mixer with paddle attachment set on high (words of advice: yall probably know this, but don’t set to high immediately when mixing powdered sugar, it will go everywhere. I speak from experience), cream together until well incorporated. Add vanilla, pecans, salt, flour, cinnamon, and beat until blended.
Lightly grease baking sheet(I put a piece of foil onto a baking sheet and had no problems with cookies sticking). Bake until light brown on bottom, 12-15 minutes.
Let cool slightly. After about 5-10 minutes, when warm but not hot, roll in remaining sugar to coat completely. Now the directions say to roll again when cool, but I found that there were only a few I needed to do this with, that looked a little lacking in sugar. Another thing: mine were very crunchy (delicious, nonetheless) so I’m wondering if I had put more butter they might be a little more moist. I’m a person who prefers cookies underbaked than perfectly baked, but with Mexican Wedding Cookies you can’t really do that, as you have to roll them around in powdered sugar and they need to be sturdy and not melting in your hands. Maybe next time I’ll try it…how could you go wrong adding more butter to cookies?
Makes about 60 little cookies. (You can see the already rolled ones on the left and the waiting-to-be-rolled ones on the right)