Mexican Wedding Cakes Recipe

Mexican Wedding Cakes: Preheat your oven to 350 degrees F (180 degrees C) and have the oven rack in the center of the oven.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). You can also finely chop the nuts on a cutting board with a sharp knife.

Next, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, and vanilla extract, on medium speed, until thoroughly combined.  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. 

Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls (about 1 tablespoon/18 grams) and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies just start to brown. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, place the confectioners sugar in a bowl. Take the still warm cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. They can also be frozen. Can roll or sift the cookies in more confectioners sugar before serving.

Makes about 30 cookies.