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Mexican wedding cookies are a traditional dessert at most authentic Mexican weddings. This traditional cookie is very popular in the United States any time of the year.
This traditional recipe requires the following ingredients:
In a food processor, pulse 1 cup of pecan halves. Combine flour, sugar, cinnamon and salt with the pecan halves in the food processor and pulse until the mixture resembles coarse meal.
Cut the butter into small pieces and pulse into the mixture until the entire combination begins to resemble dough. Remove the dough from the food processor and shape into a small disc. wrap it tightly in plastic wrap and refrigerate for 30 to 60 minutes. Make sure the dough is firm prior to removing from the refrigerator.
Just before you remove the dough from the refrigerator, preheat the oven to 325 degrees.
Using a small cookie scoop, roll each piece of dough into a small ball. Set cookies on a parchment lined baking sheet about 1-½ inches apart. Bake until cookies turn golden around the edges, about 20-25 minutes.
Allow the cookies to cool for five minutes while on the baking sheet. While cookies are cooling, place 1-cup confectioners sugar in a bowl. Remove the cookies to a wire cooling rack to cool completely. Once cooled, roll the cookies in the bowl of confectioner's sugar, two times, to insure that each cookie is completely coated with the sweetness. Tap off any excess sugar.