Monday, February 11

Mexican Wedding Cookies


My roommates and I had a couple guests over for dinner, and we decided to make a Mexican feast. I made guacamole and tossed cubed mangoes with lime juice and salt; Stu made tacos with soy crumbles and peppers; and Perrin sucked on the mango pits and entertained everyone. For dessert I made Mexican Wedding Cookies, which are basically glorified shortbread with toasted walnuts, rolled in powdered sugar and traditionally served at Mexican weddings. I thought this recipe (from The Joy of Baking) was a bit too buttery (I like mine a bit drier), so next time I would add a bit more flour, a lot more nuts, and perhaps some almond extract.

2/3 cup toasted nuts walnuts
1 cup butter
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Cream butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).


I served the cookies with Mexican hot chocolate, made by bringing a vat of soy milk nearly to a boil then turning off the heat and whisking in a couple handfuls of grated Mexican chocolate (you can use any sort of dark chocolate, sweetening as necessary) and a few shakes of cinnamon. I also added a generous splash of brandy, which added the perfect finishing touch.

4 comments:

Crystal said...

i want some.

Rachel said...

Lovely! 6 ingredients!!! Yum. I want some too.

ngold said...

Hoooly crap those look good.

E.A.H. said...

1. I'm definitely making cubed mangoes and lime juice for lunch tomorrow.

2. Interestingly enough, the Mexican Wedding Cookie recipe you posted is strikingly similar to Swedish Wedding Cookies, only we use almonds and walnuts and they're a bit more finely ground...more like amandes poudres, actually.

3. Now I'm wondering if they sell amandes poudres mix in America.

 

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