Mexican Wedding Cookies

September 25, 2019




Multi-rack baking is made easy with Convection mode on the Wolf M-Series oven.No rotating required.


Makes: 2 dozen cookies

• ½ cup pecan pieces
• 2 ½ cups confectioners’ sugar, divided
• Pinch of salt
• 1 cup unsalted butter
• ½ teaspoon vanilla extract
• 1 ¾ cups all-purpose flour


Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth.
Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Scrape dough into a bowl. Cover tightly and refrigerate one hour.


Heat oven to 325°F using Convection Bake mode. Scoop dough into 1-inch balls, rolling dough between palms (lightly flour hands, if necessary). Place balls 1 ½ inches apart on ungreased cookie sheets.


Bake about 12 minutes until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining 1 ½ cups confections’ sugar.



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