Last week my team had a Mexican-themed potluck. Because I now take the bus to work every day, I had to come up with something that could be easily transported. Naturally, I went with something I could bake.
I can’t remember where I found this recipe for Mexican wedding cookies, but it’s one of few that I have memorized. It’s simple enough to put together, and they’ve always been a hit. For those of you who haven’t had Mexican wedding cookies before, they’re like more fragile pecan sandies and are similar to Russian tea cookies. They’re a shortbread cookie, and even though the dough may seem too soft going into the oven, trust that they’ll hold their form.
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar, plus another 2 tablespoons for dusting
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup pecans, chopped
Preheat oven to 275 degrees F. Line two cookie sheets with parchment paper
Cream together butter and 1/2 cup sugar. Mix in vanilla. Gradually add flour until combined. Stir in pecans.
Take 1 tablespoon of dough and, using your hands, shape it into a crescent and place it on the cookies sheet. Repeat with remaining dough. Bake for 40 minutes.
When cool, dust with remaining two tablespoons of sugar.