Wednesday, June 8, 2011

mexican wedding cookies

It's already hump day again? Sheesh... where are these weeks going?? Not that I am complaining or anything...

My week really hasn't been very eventful, so I don't have much for you guys. Luckily, last night I was in the mood to bake so I do have a recipe to share with you!

While we were hangin' out on the ranch over Memorial Day weekend, I tried (for the first time) wedding cookies. I'd never had them before, and upon eating them, I was warned by Raymond and his entire family that these are the greatest cookies ever. Well, they were right. Amazing is just what they were.

I had totally forgot about those yummy devils until last night, while I was recipe-browsing on blogs. I was at one of my go-to sources for sweet treat recipes, Sweet Tooth Sweet Life, and it just so happened that Courtney had a "Mexican Wedding Cookie" recipe. Looks like we've got a winner! I immediately checked to see that I had all ingredients necessary (sure did) and got to baking!

You can view Courtney's recipe here. Mine was slightly modified.

Mexican Wedding Cookies
1 cup salted butter, softened
1/2 cup confectioner's sugar (extra for coating)
1 tsp. vanilla extract
1 3/4 cup all-purpose flour (extra for dusting hands)
1 cup finely chopped walnuts

Preheat oven to 275 degrees. Line cookie sheets with parchment (wax) paper.

Using an electric mixer, mix butter and sugar at a low speed until smooth, stopping to scrape sides of bowl. Mix in the vanilla. Continuing at a low speed, gradually add the flour until thoroughly mixed. Stir in the walnuts with a spatula.

With floured hands, shape glob of dough into circle or disk form.Continue to dust hands with flour as shaping more cookies. Place cookies onto parchment paper and cook for 40 minutes.

When cool enough to handle, but still warm, roll in additional confectioner's sugar.

ENJOY and don't forget to lick the beater!

These cookies were very simple to make! The prep was easy peasy and as long as I kept flour on my hands, they were so simple to shape into discs. While the cookies melted in your mouth and were really yummy, there was still something that wasn't the same as the ones we ate at the ranch. I'm not sure if it was the substitution of salted butter for unsalted, the walnuts for pecans, or some little secret those amazing Hispanic ladies have. I can't quite pin it, but I'm hoping once I get my Mexican man to try them, he can help me out! 

When I sent Raymond a text letting him know I made these, his exact words were:

"I gotta try one. If it's not the same, I gotta kill you. K?"

No pressure. Right?

1 comment:

  1. I've never had Mexican cookies. They look really nice, and from the photo and ingredients (bar walnuts) they look like scottish shortbread. Since I've finished uni I am definitely looking forward to baking more!!