flo’s mexican wedding cookies

it was cold this weekend, and wet, and it snowed.  i decided to stay cooped up at home and bake…well…a lot of cookies from flo’s book.  the first cookies i made were these surprisingly simple to make mexican wedding cookies shaped into crescent moons.  they came out really well with very minimal effort.  they taste quite a bit like the velvety and crumbly russian tea cookies i made in cooking school with the benefit that one doesn’t have to be quite as careful not to overmix them.

i’m about to head over to the post office to mail out the cookies i made this weekend.   hopefully they don’t arrive at due destination as a pile of crumbs!

Mexican Wedding Cookies
(Makes 4-5 dozen; adapted and simplified)

Flour 255g
Salt ¼ tsp
Powdered Sugar 70g + more for dusting
Pecans 115g
Butter 2 sticks (225g)
Vanilla Extract 1 tsp
  1. In the bowl of a stand mixer, beat butter until it is light and fluffy.
  2. Pulse together powdered sugar and pecans in a food processor until finely ground.
  3. With the stand mixer set at its lowest speed, add in the sugar/pecan mixture to the butter, then add the vanilla, and finally the flour and salt until all ingredients are combined.  You may need to intermittently stop the food processor and scrape the sides and bottom of the bowl with a rubber spatula to help things along.  Do not overmix.  The dough will be quite soft, almost like mashed potatoes.
  4. You can make the cookies into any shape you’d like:  cutouts, slice and bake, crescents or thumbprints.  I chose to make crescents.  To do so, measure about 15g of dough (~2tsp) and roll it into a ball.  Then shape the ball into a short rope about 2 inches in length with slightly tapered ends.  Bend the rope into a moon shape and place on a parchment covered baking sheet.  The cookies don’t spread very much and can be placed about 1/2 inch apart.
  5. Bake the cookies at 325ºF for about 12-15 minutes.  The bottom of the cookies will be a light golden brown.
  6. Dust the cookies with powdered sugar when you take them out of the oven.  You can dust them directly in the pan or transfer them to a cooling rack first.  The heat from the cookies well help the sugar adhere to the cookies.

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