Wednesday, July 22, 2009

Mexican Wedding Cookies

Photo from Kraftfoods.com
These delightful, buttery and flaky cookies are known as Mexican Wedding cookies or Russian Tea Cakes. I was at my friend's wedding last Saturday and she had small favor bags for each guest filled with these cookies. I took 3 and now I wished I would have taken more! These are probably one of my favorite cookies, but I like to receive then rather than bake them only because a couple of years ago I made about 400 of these cookies to give out as favors for my step-dad's retirement party. There are various recipes on the net, but the one below is the one I tried out for the favors and they are so sinfully good, especially when you serve them with tea. Yum!

INGREDIENTS (makes 2 ½ dozen)

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ½ cup confectioners’ sugar, plus more for coating baked cookies
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour, plus more for dusting hands
  • 1 cup walnuts or pecans, chopped into very small pieces (I usually grind them in my mini-food processor)
DIRECTIONS

Preheat the oven to 275 degrees F.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.

With floured hands, shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minute, but check them after 30 minutes. My oven cooks very high, so mine were done in 30 minutes. When cool enough to handle but still warm, roll the cookies in additional confectioners' sugar. Cool on wire racks.

1 comment:

Karina said...

Are these also called ojarascas?