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Oh, right! Something sweet! Cookie recipe!

I meant to post this, so there's a double posting today. (Pfft, you know your flist is dead, come on.)

Where I'm from, we call these "Mexican Wedding Cookies," even though no Mexican I know has these at their wedding. BUT WHATEVER. WHITE PEOPLE IN TEXAS LOVE THEM. (My friends from Mexico call them Polvorones. I JUST CALL THEM DELICIOUS, HEY NOW!)

You need: food processor (or patience to mince toasted pecans until they're teeny), vanilla AND almond extract and about 3 hours, total.

Mexican Wedding Cookies
Makes 2 dozen, exactly.

2 C sifted all-purpose flour (sift flour, measure THAT to be 2 C. It's slightly less than scooping out 2 C worth)
2 sticks of butter, softened (protip: cut into tiny pieces, let those soften)
1 C finely chopped pecans that have been lightly toasted
1/2 C powdered sugar/confectioner's sugar, sifted (scoop, THEN sift)
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
powdered sugar for dusting (about 1/4 cup, min.)

Note: use your VERY BEST BUTTER. You're going to taste it, like you would with shortbread, so get the best you can.

Toast the pecans in a hot oven for a few minutes, shaking your pan vigorously to toast evenly. Let cool, throw in food processor and get them nice and tiny chunk'd.

In a large bowl, put everything BUT the sugar for dusting. Mix well with your hands - this is sticky, sticky dough, so be prepared to have it all over your hands. But because it's sticky, there should be no flour/sugar/pecans that go solo in the bowl. Get it all mixed together.

Wrap in plastic (either in bowl, or in the plastic itself) and chill in fridge for 2 hours.

Preheat oven to 375F and line baking sheet with parchment. (I do two pans.) Form the dough into small balls, about the size of a half-dollar. I inch-ish. You want them small, enough for two bites, max. (They're crumbly, delicate things, so you don't want to waste them to the floor or your bewbs.)

Place on parchment-lined baking sheet, and slightly press them down to flatten the underside. Give about 1 - 2 inches of room in between each ball. PROTIP: make them all into balls, get one sheet set up for the oven with about 9, the rest go on the other sheet. Transfer both to the fridge to rechill. After about 5 - 10 minutes, take the pre-set sheet out and pop it into that hot, hot oven and set your timer for 12 minutes (shouldn't take more than 15, though).

You want the bottom edges to be browning, but not the top. They should look pale. Remove from oven, transfer them to a cooling rack (with some parchment under that, you'll thank me later) and pop the next chilled round into the oven. By this time, the cookies should have cooled enough that you can touch them. Move them close on your cooling rack and dust/sift GENEROUSLY with powdered sugar. Let them cool the rest of the way.

They can be stored in tupperware on the counter, but I bet they won't last long. (And I don't know about doubling this recipe - the dough would be unmanageable, imo.) They come together quickly, you just have to be patient with the chill time. But they are HEAVENLY. Not too sweet, even though you'd think they would be with the sugar coating. DELICIOUS.

(not my photo, but this is what they look like.)



( 22 comments — Leave a comment )
Jul. 13th, 2012 06:26 pm (UTC)
Oh gods, that sounds and looks delicious!!! I have to try this, somehow. :D (I'll have to experiment, though, because I'd need them to be glutenfree. Oh noes, that means I may have to make them several times! *grin*)
Jul. 13th, 2012 06:31 pm (UTC)
they are SO DELISH. Oh, I have absolutely no clue how to make them gluten free... OOOH. I wonder if almond flour could be used? That would be the nuttiest, chompiest thing ever!
Jul. 13th, 2012 06:38 pm (UTC)
*moans* You know, now I have to try that!!! LOL I shall be blaming you if I die from oral pleasure overload!
Jul. 13th, 2012 06:40 pm (UTC)
LOL! I make a pistachio cookie that uses almond flour instead of regular, and it's REDONK.
Jul. 13th, 2012 06:55 pm (UTC)
Jul. 13th, 2012 07:14 pm (UTC)
(upside down exclamation point)Sí!
Jul. 13th, 2012 07:16 pm (UTC)
Can I admit that I tried way too long to do an upside down exclamation point before just saying fuck it? Cuz yeah, I totally did. Like probably for 10 mins I tried. I even googled it thinking I might could copy and paste it and then I finally realized what a dork I was being...Yeah. This is my life.
Jul. 13th, 2012 11:22 pm (UTC)
I have always loved these things.
Jul. 14th, 2012 03:13 pm (UTC)
Jul. 14th, 2012 12:10 am (UTC)
those look AWESOME and not too terribly difficult! I will def give them a try - yay!!
Jul. 14th, 2012 03:14 pm (UTC)
When the instructions include "mix with hands," you know you can pull it off, says I. :D (So freaking tasty.)
Jul. 14th, 2012 02:18 am (UTC)
I love these. I make them at Christmas. They're wonderful to give to friends.
Jul. 14th, 2012 03:15 pm (UTC)
It is SO wonderful when you give them to friends! That means I need to stop eating them and package them so I can, doesn't it?
Jul. 14th, 2012 05:52 am (UTC)
Ooh, I haven't thought about these in years. My mom grew up in El Paso and she always used to make these for special occasions.

I will definitely be using this recipe now!
Jul. 14th, 2012 03:15 pm (UTC)
NOMMY TREATS!!! Oh, now iI want to go to El Paso for some sweet tamales...
Jul. 14th, 2012 05:55 am (UTC)
My mom made these every Christmas! They are so good. And stupid easy!
Jul. 14th, 2012 03:16 pm (UTC)
They really are super easy. You don't get the immediate gratification because of the chill time, but other than that - GET IN MY MOUTH, COOKIE!
Jul. 14th, 2012 04:09 pm (UTC)
Oh and sometimes she called the Russian Tea Cakes. That was in Michigan and I'm pretty sure the recipe came from the mid 60's Betty Crocker book.
Out on the East coast the Italian bakeries call them Italian butter cookies.
Jul. 14th, 2012 05:11 pm (UTC)
Oh, I think everyone has a version of this cookie. BECAUSE THEY ARE DELISH AND SUPER EASY, MY FAVORITE! *jumps for joy*
Jul. 14th, 2012 03:53 pm (UTC)
Take two plastic bags, breadloaf bags are ideal, and put one inside the other. Put about 1 1/2 cup confectioner's sugar inside. Drop the hot cookies gently onto the sugar, start with about four or five, gather the bags up leaving plenty of air inside both bags, twisting the tops- so you have a bag of air, sugar and cookies inside a bag of air- and roll around in your hands, so the cookies roll through the sugar. After a minute or two, add some more cookies. Continue adding cookies and rolling until they have absorbed all the confectioner's sugar they can.

Gives them a nice, smooth powdery coating and doesn't spread sugar all over the kitchen.

Mexican wedding cookies, aka Russian Teacakes and probably half a dozen other names, are standard holiday cookies in my mother-in-law's house. This is her trick. Very simple.
Jul. 14th, 2012 05:12 pm (UTC)
That's the shake and bake method! (Well, as in how you coat chicken to be fried.) I prefer sifting over the top, myself.

Jul. 15th, 2012 12:32 am (UTC)
I've loved these cookies, like, forever!!!!! You cannot find them in Connecticut (are we surprised?). They may be my madeleines.

(They're crumbly, delicate things, so you don't want to waste them to the floor or your bewbs.)


( 22 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

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