Receta Classic Mexican Wedding Cakes
| Raciónes: 1 |
Ingredientes
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Direcciones
- Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees till lightly browned, about 10 min. Use pecans, walnuts, peeled hazelnuts, almonds or possibly a combination. The cookies also are good with pine nuts, but they don't need toasting.
- Heat the oven to 325 degrees.
- Combine the butter, 3/4 c. powdered sugar, salt and vanilla in the bowl of an electric mixer and beat till creamy. Beat in the flour and nuts. Refrigeratethe dough 30 to 60 min.
- Shape the dough into balls about 1 inch across (use a 1-inch scoop, if you have one, to make the balls consistent in size). Arrange them on ungreased baking sheets about one-half inch apart. Bake on the center rack of the oven till the cookies are set on top and deep golden brown on bottom, 18 to 20 min. Rotate the baking sheets halfway through baking.
- Transfer the cookies to a rack and immediately dust heavily with powdered sugar. Cold completely, then turn out into a large bowl and thickly dust with the remaining powdered sugar, coating all sides. Store airtight.
- This recipe yields about 36 cookies.
- Variations:o Almond-Lime Wedding Cakes: Omit the vanilla and add in the grated zest of 2 large limes and a few dashes of bitters while creaming the butter. Use sliced almonds, lightly toasted and finely crushed, for the nuts. Proceed as directed.
- o Cocoa Wedding Cakes: Place 3 Tbsp. of top-quality Dutch-process cocoa pwdr in the bowl before creaming the butter and powdered sugar. Increase the vanilla to 1 1/2 tsp.. Cut the flour by 2 Tbsp.. Increase the finely minced nuts to 1 1/4 c.. Proceed as directed.
- Yield: 36 cookies