A Traditional Nut-Flavored, Shortbread Christmas Cookie
The Mexican Wedding Cookie is a holiday favorite of mine. This nut-flavored, shortbread cookie is covered in powdered sugar. It is a tasty, three-bite, melt-in-your-mouth cookie that is a special treat, perfect for your Christmas cookie platters.
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Mexican Wedding Cookies |
With only six ingredients these cookies are easy to assemble and bake.
Their tender texture and buttery flavor pack a lot of satisfaction for
relatively little effort. These would be a nice holiday cookie to share
with neighbors and friends.
Makes about 2 1/2 dozen cookies
Mexican Wedding Cookies
Printer Friendly Recipe
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Mexican Wedding Cookie Ingredients |
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2/3 cup, toasted, finely chopped nuts (pecans, walnuts, hazelnuts)
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1 cup unsalted butter, room temperature
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1/4 cup confectioners' sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon salt
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1 cup confectioners’ sugar, sifted, for rolling the cookies
Directions
Preheat oven to 350 degrees F and line two cookie sheets with parchment
paper. To toast the nuts, spread the nuts in a single layer on
a baking sheet and bake just until they are lightly brown and fragrant for
about 8 minutes. Cool completely.
Once the nuts have cooled completely, grind them in your food processor
with 2 tablespoons of the flour from the recipe until they are finely
ground. Be careful not to
turn them into a paste.
Beat the butter and sugar together in the bowl of your electric mixer
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.
Form the chilled dough into 1 inch balls and place them on the prepared
baking sheets. Bake for about 12 - 15 minutes, or until the edges of the
cookies start to brown. The cookies will expand in size a bit while
cooking. Remove the cookies from the oven and place them on a wire
rack to cool for about 5 minutes.
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The Baked Cookies |
Sift one cup of confectioners' sugar into a bowl. While the cookies
are still hot, toss them in the sugar and return them to the wire rack to
cool completely. Store in a tightly sealed container for up to three
weeks.
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Mexican Wedding Cookies |
You might also enjoy these Cranberry-Pistachio Biscottis or these
thumbprint cookies on your holiday cookie platter.
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Enjoy!
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