Monday, December 20, 2010

Mexican Wedding Cakes


Growing up my Grandmother made these cookies every Christmas. They were always one of my most favorite. A few years back, I made a Hawaiian version of Mexican Wedding Cakes. This year, I decided to make them the traditional way. I used a recipe found in the recent issue of Martha Stewart's "Holiday Cookies". There are thousands of different recipes out there, many different names too. Some call them butterballs, or polvorones, or Russian tea cakes, or pecan snowball cookies, and many more...
I like this version, because it uses cinnamon, which is not typical in most recipes I've seen. Making them couldn't be easier. Everything gets mixed up in the food processor...no bowls, no mixer. The dough is very forgiving & easy to work with. It can also be made ahead of time & baked off as you need it...or, you can bake the cookies & store them in an airtight container for up to a week. Perfect during the craze of the holidays.

Begin by measuring 1 cup of pecan halves & 1 cup of flour into the bowl of a food processor, fitted with the steel blade attachment. Add a 1/4 cup of sugar, a 1/4 teaspoon of cinnamon & 1/8 teaspoon salt.

Pulse until the mixture resembles course meal.

Slice 1 stick of softened, unsalted butter & add to the flour mixture. Pulse until a dough forms {this will take quite a few pulses}. Dump the dough out & form it into a disc. Wrap in plastic & chill for at least 1 hour.

Preheat the oven to 325 degrees. Roll the dough into little balls, using a mini cookie scoop, to measure the balls in even tablespoons.

Place the cookies on a parchment lined baking sheet & bake for about 20 minutes, or until the edges are beginning to turn golden. Rotate the pans halfway through the cooking time. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Pour some powdered sugar into a bowl, roll each cookie in the sugar twice & serve.

Mexican Wedding Cakes

From Martha Stewart: Holiday Cookies magazine 2010
Makes about 30 cookies

1 cup pecan halves
1 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
powdered sugar, for dusting cookies

Combine the pecans, flour, sugar, cinnamon & salt in the bowl of a food processor, fitted with the steel blade attachment. Pulse until the mixture resembles course meal. Slice the butter & add to the flour mixture. Pulse until a dough forms {this will take quite a few pulses}. Dump the dough out & form it into a disc. Wrap in plastic & chill for at least 1 hour.
Preheat the oven to 325 degrees. Roll the dough into little balls, using a mini cookie scoop, to measure the balls in even tablespoons. Place the cookies on a parchment lined baking sheet & bake for about 20 minutes, or until the edges are beginning to turn golden. Rotate the pans halfway through the cooking time. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely. Pour some powdered sugar into a bowl, roll each cookie in the sugar twice & serve.
Note: The dough can be made several days ahead. The finished cookies can be stored in an airtight container for up to a week.
Click here for the printable recipe.

9 comments:

Joanne said...

I love that each and every culture seems to have a version of these. And no matter what you call them, they are just downright delicious! Even more so with cinnamon, I'd imagine - my favorite spice!

Quinces and the Pea said...

oh my gosh, those look amazing!! My grandma has a recipe I always loved (sugar/butter - how can you not?) but the cinnamon version sounds delicious too. I've avoided these all season but I'm not sure I can hold out much longer!

Sylvie @ Gourmande in the Kitchen said...

A little spice from the cinnamon must be a nice addition to these. I've always loved how these types of cookies just melt in your mouth, so good!

The Urban Baker said...

one of my all time favorite cookies. your photos are fab!

Char said...

These are my ALL TIME favorite cookies. One of these days I am going to brave enough to try making them myself.

Adrianne at Happy Hour Projects said...

These look so wonderful. I have a Christmas in July baking roundup today on my blog, and you've been featured as part of it. Your recipe is not posted, the link directs readers here. You can visit the post at http://www.happyhourprojects.com/2012/07/christmas-in-july-baking.html

Thanks for sharing - yum!!

Naishopa said...

I am so impressed with your cookie recipes, especially the "Hawaiian Wedding Cookies" with coconut, macadamia and lime. I have prepared these super tasting cookies and will be gifting them to friends and neighbors. I am truly impressed with your blog and the beautiful photographs of each recipe, I have seen thus far. Keep up the good work.

Jonn Norman

Elza said...

325 degrees Celsius or Fahrenheit?

katie said...

@Elza - That's fahrenheit

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