| | Mexican Wedding Cakes 1/2 cup of unsalted butter, at room temperature
1/3 cup of confectioners' sugar, plus 2 cups for dustings, optional
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of all purpose flour
2 tablespoons of masa harina
3/4 cup of pecans, toasted, cooled & chopped
Warm melted bittersweet chocolate, for dipping
Multicolored sprinkles, for dipping, optional |
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Position a rack in the middle of an oven and preheat to 300ºF. In a bowl, using an electric mixer on medium speed, beat together the butter and 1/3 cup of confectioners' sugar until very light and fluffy, about 4 minutes. Beat in the vanilla and salt. Reduce the speed to low and beat in the flour and mass harina, then stir in the pecans. Scoop up small pieces of the dough and roll them between your palms to form 1 inch balls or cylinders 2 inches long and 1/2 inch in diameter. Arrange the balls or cylinders 1 inch apart on an un-greased baking sheet. Bake until the cookies begin to turn golden, about 25 minutes. Transfer the baking sheet to a rack and let the cookies cool slightly on the sheet. Repeat with the remaining dough on another sheet. If round cookies were made, place the confectioners' sugar in a sturdy paper bag for dredging. Drop a few warm round cookies into the bag for dredging. Drop a few warm round cookies into the bag, close the top securely and shake gently to coat the cookies with the sugar. Transfer to a rack and let cool completely. If cylindrical cookies were made, dip one end of each cookie into the melted chocolate and then into sprinkles, if desired. Place on an aluminum foil lined baking sheet and refrigerate until the chocolate is set. Store sugar or chocolate coated cookies in an airtight container at cool room temperature for up to 3 days. Makes about 2 dozen cookies Back to Mexican recipes |
