Natalie's Mexican Wedding Cookies
Why I Love This Recipe
Natalie Sucher - 2019
Ingredients You'll Need
1 cup unsalted butter, softened slightly but still firm, diced into 5 pieces each
1 3/4 cups (210g) powdered sugar, divided
1/4 tsp salt
2 tsp vanilla extract
1 3/4 cups (249g) all-purpose flour
1 cup pecans, chopped into small bits
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
Mix in vanilla extract.
Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
Mix in pecans.
Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
Bake in preheated oven until nearly set, about 13 - 14 minutes.
Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
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