I've been in a bit of a funk lately. Maybe it's the change of the weather, I don't know. I do know that I haven't posted in a while, though I have been baking a lot. Cookies are a real comfort food for me - case in point, I have 4 different types of cookie dough in my fridge. I love to eat them, of course, but they are also incredibly satisfying to make. Often, when I can't decide what to bake I go with some type of cookie. So, when I wanted to bake something last night, my mind went to cookies and for some reason Mexican Wedding Cookies popped in.
I've never made Mexican Wedding Cookies, though I have always loved eating them. I love how the powdered sugar coating is cool at first, then melts on your tongue, giving way to a crumbly center that is nutty and barely sweet. There is something very pleasurable about the whole thing. The first recipe I came across was from Saveur, and after looking at several other recipes, I decided to go with it due to its simplicity in ingredients and method.
The results did not disappoint! There is nothing fancy about a Mexican Wedding Cookie. These were everything I expected and hoped that they would be. The perfect crumbly texture, the nutty flavorThey are simple and humble, though delicious and extremely satisfying. And addictive. Perfect with a cup of coffee.
Mexican Wedding Cookies
adapted from Saveur
1/2 cup unsalted butter
2 tablespoons confectioners sugar + more for coating cookies
1/2 teaspoon vanilla extract
1 cup unbleached white flour
1/4 teaspoon salt
1 cup coarsely ground pecans
Preheat oven to 375. In the bowl of a stand mixer, cream butter until fluffy. Add confectioners sugar and vanilla and beat for 1-2 minutes. Gradually add flour, mixing until just incorporated with each addition, adding the salt with the first addition. When all of the flour has been added, stir in the ground nuts. Make balls that are 1 tablespoon each and place them 1" apart on a baking sheet that has been lined in parchment. Bake for 15 minutes. Place baking sheet on rack and allow the cookies to cool completely. When cool, coat cookies in confectioners sugar. Makes about 20.