Mexican Wedding Cakes:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Nuts: Place nuts
on a baking sheet and bake for about 8 minutes, or until lightly brown and
fragrant. Cool. Once the nuts have cooled completely place them, along
with 2 tablespoons (25 grams) of the flour from the recipe, into your food
processor, fitted with a metal blade, and process until they are finely ground
(but not a paste).
In the bowl of your electric mixer
(or with a hand mixer), beat the butter and sugar until light and fluffy (about
2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until
combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or
oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment
chilled dough into 1 inch (2.5 cm) balls and place 2 inches (5 cm) apart on the
prepared baking sheets. Bake about 12 - 15 minutes, or until the edges of the
cookies start to brown. Remove from oven and place on a wire rack.
place the sifted confectioners sugar in a bowl. Take the still hot cookies and
roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can
simply place the confectioners sugar in a strainer and sift the sugar over the tops of the
cookies. Let cool completely before storing. Can be stored
in an airtight container for several
weeks. Can roll or sift the cookies in more confectioners sugar before serving.
Makes about 3 dozen cookies.