I remember my mom making these when I was a kid and when I ate them, they melted in my mouth. They are one of my fondest cookie memories and one that I have tried to recreate in my own home – year after year.
I have made countless versions of this, but he one that I go back to time and time again is Rose Levy Beranbaum’s version in one of my FAVORITE books, Rose’s Christmas Cookies (you can grab it here).
Gifting my treats is something that started about 35 years ago and the tradition has taken on a life of their own. Stay tuned for a bunch of packaging ideas and ways that you too can bake, gift and deliver from your home kitchen!!
Mexican Wedding Cookies – Gluten Free
8 ounces | 227 grams |1 cup unsalted butter, room temperature
4 ounces | 115 grams | 1 cup powdered sugar, sifted (plus more for rolling)
1/2 teaspoon pure, vanilla extract
8.75 ounces | 250 grams | 1 3/4 cup flour
1/8 teaspoon Celtic sea salt
1.75 ounces | 50 grams | 1/2 cup pecan pieces, toasted and finely ground
• preheat oven to 350*. line two baking sheets with parchment and set aside.
• in the work bowl of your electric mixer, beat the butter and powdered sugar until well combined.
• add vanilla and mix.
• add flour and Celtic sea salt. beat until just combined (but don’t overmix).
• add ground, toasted pecans and mix with a rubber spatula.
• using a small ice cream scooper, scoop dough into balls and place on a parchment lined baking sheet. these generally don’t spread, so you can get more on the pan.
• bake 14 – 16 minutes or until the circumference of the cookie turns a golden brown.
• place on a wire rack and let cool for 5 to 10 minutes.
• roll in sifted, powdered sugar and place on a wire rack set over a rimmed baking sheet.
• let sit for about 20 minutes and then re-roll in the powdered sugar.
• eat immediately!
The Urban Baker / SusanSalzman.com