Saturday night Scott and I headed over to some friends for a Mexican themed dinner party. A night filled with delicious food, sparkling wine, Scott’s famous margarita and lots of laughter. It was the perfect evening to step away from all the drama of the last month and just be present in the moment surrounded by wonderful friends.
We had corn stuffed mini peppers, stuffed ourselves with chips and guac, made homemade tortillas filled with spicy beef and perfect condiments like chipotle in adobo peppers and a corn/black bean salad.
There couldn’t be a feast like that without at least some sort of sweet treat to end the evening. A little Googling for Mexican desserts besides flan and I found Mexican Wedding Cakes. Easy to make (especially for this non baker) and perfect to have one or two (or 5 like a few of us). Slightly sweet, almost shortbread like with a bit of crunch from the pecans. Somehow we only went home with a few… I am glad they were enjoyed so much.
Mexican Wedding Cakes
Prep Time: 10 Minutes + 30 minutes chill
Cook Time: 18 Minutes
Keywords: dessert
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Ingredients (24 Cookies)
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, toasted, coarsely ground
- 1/4 teaspoon ground cinnamon
Instructions
Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans.
Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350°F. Whisk remaining cup powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
Roll dough into small balls, about 2 inches.
Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely.
Transfer coated cookies to rack and cool completely. Store in an airtight container.
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