I’m not sure when I had my first bite of a Mexican Wedding cookie, but I’m certain it was at a formal affair of some sort…like a wedding.
And each time I’d come across them, it was like the first time all over again. That initial melt-in-your-mouth bite was pure bliss.
The Hubster had brought home a cookie tray from the Oakmont Bakery. And had left it on the counter taunting me for days. There were even a few of the Mexican Wedding cookies staring over at me. Calling my name. And saying eat me.
What. Your food doesn’t talk to you?
I decided that I needed to make some for myself. Some that were dairy free.
This is what I came up with. With inspiration coming from the Joy of Baking.
Mexican Wedding Cookies
- 2/3 cup whole pecans
- 1 cup 2 sticks Earth Balance, room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1 cup powdered sugar sifted (for topping)
Preheat oven to 350°F.
Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
Once the nuts have cooled completely place them, along with 2 tbs of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground.
In a large bowl, beat the butter and sugar until light and fluffy; about 2 minutes.
Beat in the vanilla extract.
Add the remaining flour and salt, and beat until combined.
Stir in the nuts.
Cover and refrigerate the dough for about one hour or until firm. (Can put in freezer to speed process up if you are impatient like me.
Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch balls and place them onto prepared baking sheets. Press with hand or bottom of a glass to flatten the top.
Bake for about 12-15 minutes, or until the edges of the cookies start to brown.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Place 1 cup of powdered sugar into a bowl, and roll one cookie at a time until coated with sugar. Note: the warmer the cookies, the more the powdered sugar turns into a paste. So don't rush the cooling process.
Store in an airtight container.