Mexican Wedding Cake Cookies

Mexican Wedding Cake CookiesA family friend of ours is getting married this coming summer and we are having a shower for her while her and her fiancé are home for the holidays. She has chosen a local Mexican restaurant that we have been going to since we were little and when my mom asked me to make cookies for favors, I knew I wanted them to have a Mexican theme! I made these for the first time earlier in the week and I think they would be fantastic to add in to your Christmas cookie collections! These delicious little cookies are buttery, dense & nutty flavored which pairs perfectly with the coating of confectioner’s sugar on the outside. I love how beautiful they look and how easy they are to make!

1. In the bowl of a food processor combine 1 cup pecan halves, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon and 1/4 tsp salt.

2. Pulse into a coarse meal and then scrape down the sides of the bowl with a spatula. 

3. Add in 1 stick unsalted butter that’s softened and has been cut into small pieces.

4. Pulse until the dough starts to come together.

5. Shape the dough into a disc, wrap in plastic and refrigerate until chilled, 30 minutes to an hour.

6. Preheat oven to 325 and line two baking sheets with Silpat liners or parchment paper. Pinch level tablespoons of the dough and roll into balls. Place them on your baking sheets about 2″ apart and bake until just golden around the edges, 20-25 minutes. Once they’ve cooled completely on wire racks, roll in confectioner’s sugar. Store in an airtight container and if freezing, roll in powdered sugar once more after they’ve defrosted before serving!

Mexican Wedding Cookies How ToMexican Wedding Cake Cookies

Makes 24 cookies

1 cup pecan halves

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1 stick unsalted butter, softened and cut into small pieces

1 cup confectioner’s sugar

In the bowl of a food processor combine pecans, flour, sugar, cinnamon and salt. Pulse into a coarse meal and then scrape down the sides of the bowl with a spatula. Add in the butter and pulse until the dough starts to come together. Shape the dough into a disc, wrap in plastic and refrigerate until chilled, 30 minutes to an hour. Preheat oven to 325 and line two baking sheets with Silpat liners or parchment paper. Pinch level tablespoons of the dough and roll into balls. Place them on your baking sheets about 2″ apart and bake until just golden around the edges, 20-25 minutes. Once they’ve cooled completely on wire racks, roll in confectioner’s sugar. Store in an airtight container and if freezing, roll in powdered sugar once more after they’ve defrosted before serving!

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