A few days ago I went to Bake, one of my favorite bakeries here in Chicago. In addition to all their awesome coffee cakes, cupcakes, bars and scones, they had Mexican wedding cookies — one of my favorites. I bought my usual raspberry jam scone and coffee, and picked up a Mexican wedding cookie to take home.
But it never made it home — I couldn’t wait that long. Of course it was delicious, and of course one is never enough, so I was inspired me to make my own.
What I particularly liked about the Bake version was that the cookie was larger than the traditional one bite size, so I decided to do my version that way, too. Let’s just say the only thing bad about these cookies is the powdered sugary goodness left behind on your fingers as evidence. But I’m willing to risk it.
Mexican Wedding Cookies (makes approximately 24 cookies)
Adapted from Williams-Sonoma
What you need:
- 2 sticks unsalted butter at room temperature (yay butter!)
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups AP flour
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans, toasted
How you do it:
- In a large bowl, beat the butter on high speed until fluffy using an electric mixer. Add 1/2 cup of the confectioners’ sugar and continue beating until light and fluffy. Add the vanilla and salt, and beat until blended.
- In a separate bowl, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the chopped pecans. Cover and refrigerate until the dough is chilled (but not hard), about 15 minutes.
- Preheat an oven to 350 degrees. Sift the remaining 3/4 cup confectioners’ sugar into a shallow bowl.
- Shape the dough into 2-inch balls and place on a cookie sheet.
- Bake until the cookies are just golden on the bottom, which takes about 15 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the sifted confectioners’ sugar. Let the cookies cool on wire racks for an additional 10 minutes, and then roll a second time in the powdered sugar. Return to wire racks to cool completely.