Recipe

Mexican Wedding Cakes Recipe

	Caramia / All my dishes 1 year, 7 months ago . Prep:30m Cook:25m Servings:24	Caramia
	simple

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Ingredients

1 cup pecan halves

1 cup all-purpose flour, spooned and leveled

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners' sugar

Directions

In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.

Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

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