Monday, April 14, 2008

Mexican Wedding Cakes

I think it's obvious that I've given up on trying to take attractive pictures. These cakes (really, cookies) were inspired by Bunny's post. I was intrigued because of their outward resemblance to these amazing Egyptian cookies Poodle gives me from time to time. On Sunday then, I decided to try my hand at these. Now, baking is not really my thing but with such a short list of ingredients I really couldn't resist. And they came out wonderfully! The picture, again, does not do them justice, but you can spot that hole in the middle of the cooling rack where I stole several cookies while they were still warm from the oven. Basically they taste like pie crust dipped in powdered sugar. I will definitely be making these again, assuming I stick with my running regimen.

Mexican Wedding Cakes (from Epicurious)

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground

1/8 teaspoon ground cinnamon (I used more cinnamon per Bunny's recommendation)

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.

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