[donotprint]Faithful readers of Rhubarb and Honey know that I recently got married. They also know that I got married on the beach in Mexico. Therefore, it’s quite apropos that The Chef and I’s signature cookie is the Mexican wedding cookie.
Okay, we don’t have a signature cookie, but if we were too, it would have to be the Mexican wedding cookie … it just makes sense, don’t you think?
Why all the talk about Mexican wedding cookies? I was recently invited to a St. Louis Food Blogger potluck, a little get-together for local food bloggers to both dish about blogging and eat yummy dishes too. I chose to make two dishes. The first was Jalapeno Popper Dip from My Baking Addiction; it tastes just like a jalapeno popper and is also one of my favorite guilty pleasures.
I also made (yep, you guessed it) Mexican wedding cookies, delicious bites of nutty, sugary cookie goodness. Not only are they delicious, they are relatively easy to make. My Mexican wedding cookies are adapted from the Williams-Sonoma Collection Series “Cookies” cookbook, using pecans instead of almonds and adding a twist with bourbon vanilla instead of regular, which adds a special touch. I hope you enjoy them!
My Mexican Wedding Cookies
- 2 sticks unsalted butter, softned at room temperature
- 3/4 cup confectioners’ sugar
- 1 teaspoon bourbon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup ground pecans
1. In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add 1/2 cup of confectioners’ sugar and continue beating until light and fluffy. Reduce the speed to low, add the bourbon vanilla and salt, and beat until blended.
2. Over a sheet of waxed paper, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the pecans. Cover and refrigerate until the dough is chilled but not hard and is no longer sticky to the touch, about 15 minutes.
3. Preheat an oven to 350°F. Shape the dough into 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets.
4. Bake until the cookies are just golden on the bottom, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes.
5. Dust the cookies with the remaining 1/4 cup confectioners’ sugar. Let the cookies cool completely on wire racks. Makes about 3 1/2 dozen cookies.
[donotprint]So, do you have a signature cookie? If so, drop me a comment and let me know what it is!