Hannah and I bake cookies about once a week (sometimes more often, if they're chocolate chip and we find the cookie jar empty), and this week, we made Mexican Wedding Cookies in honor of Cinco de Mayo. Here is the recipe we used, and some pictures of us making them.Ingredients:
1 cup butter, softened
1/2 cup powdered sugar, plus more for garnish
2 1/4 cups flour
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped pecans
Preheat oven to 400.
Cream butter...
...and powdered sugar.
("Mama, can I taste some of this?")
Add vanilla. Mix salt with sifted flour.
Slowly add four to sugar mixture (about 1/2 cup at a time; stir well before adding more).
Stir in chopped nuts.
Using a teaspoon, roll into balls. Bake on a cookie sheet for 14-17 minutes.
We found that the cookies have very little spread, so you can put the quite close to each other. These are about one inch apart.
Cookies should be very lightly browned.
When cookies are cooled, roll in powdered sugar.
This recipe turned out dozens of tiny cookies, not very sweet, but with a wonderful toasted nut flavor. Beware: because they are small, it is very easy to unintentionally eat five of them while standing anywhere near the cookie jar!
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