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Mexican
Wedding Cakes (Cookies)
Although called wedding cakes these little light cookies are incredibly
easy to make and are heavenly to eat.
PHOTO:
MARK
THOMAS for Bon Appetite
I N
G R E D I E N T S
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar, divided
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
I N
S T R U C T I O N S
Preheat
oven to 350 degrees
Beat butter in large bowl using an electric mixer until light and
fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended.
Beat in flour, then pecans. Divide dough in half; form each half into
ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to
blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between
palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2
inch apart. Bake cookies until golden brown on bottom and just pale
golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet.
Gently toss warm cookies in cinnamon sugar to coat completely. Transfer
coated cookies to rack and cool completely. Repeat procedure with
remaining half of dough. (Cookies can be prepared 2 days ahead. Store
airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.
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