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Mexican Wedding Cakes Recipe - Jodi (2020)

Yields 4.5 cookies

Jodi Mexican Wedding Cakes - a cookie

When I asked Jodi for a recipe she had a lot of ideas. We are old friends and we talk about food at least half the time, the other half of the time about houses. This time of year she makes cookies, and every year they seem to be better than the last.

She said: "the hazelnut ones are new this year, they were even better when they were crisp and don’t even need the chocolate. My new fave. I love making cookies. These Mexican Wedding Cakes (it's a cookie) are my all time favorite."

Jodi said "I got them mostly from Rose’s Christmas something or other, I have to look. Which ones did you like?"

Me: "I dont know, all of them? I ate half of them already"

Having at least on of Rose's baking books is essential to your cookbook library! More than one is even better...



Ingredients - dough:

1/2 cup Pecan Halves

1 cup Fondant or Powdered Sugar

Pinch Sea Salt

1 cup unstalted butter

1/2 tsp HeiLaLa 2x Vanilla Extract

1-3/4 cups all purpose flour

Ingredients - topping:

1-1/2 cups Fondant or Powdered Sugar


Directions:

1. Preheat oven to 350-degrees (F).

2. Place pecan halves on a cookie sheet and bake them, stirring occationally, until the are lightly browned - about 10 minutes.  Let cool.

3. Place into the food processor 1 cup powdered sugar, toasted pecans, salt, and process into a fine powder.

4. Cut butter into a few pieces and add to the processor while running. Process until the mixure is smooth and creamy.  Scrape the sides of the bowl, and pulse in the vanilla extract. Then pulse in the flour until the dough starts to clump together.

5. Scrape the dough into a bowl, and cover tightly, and place in the fridge for 1(min) to 3 (max) hours.

6. Scoop a scant tablespoon of dough, and roll between your palms foring a 1-inch ball.  Lightly flour your hands if necessary.  Place the balls about 1-1/2 inches apart on an ungreased cookie sheet. Bake for 15-20 minutes or until the cookies are barely beginning to brown on the underside. For even baking, rotate the cookie sheets from the top to the bottom of the oven, and visa-versa, about hald way through the baking period.

7. Let the cookies cool on the sheets for 2-3 minutes before removing from the sheet.