Mexican Wedding Cakes

Name: Mexican Wedding Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mexican
Ingredients: 59 milliliters confectioners (powdered or icing) sugar; 473 milliliters all-purpose flour; 158 milliliters nuts (pecans, walnuts, hazelnuts); 237 milliliters powdered (icing or confectioners) sugar, sifted; 0 teaspoons salt; 237 milliliters unsalted butter, room temperature; 1 teaspoon pure vanilla extract

Need a vegetarian dessert? Mexican Wedding Cakes could be a super recipe to try. This recipe serves 36. One serving contains 103 calories, 1g of protein, and 7g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up vanillan extract, flour, butter, and a few other things to make it today. It will be a hit at your Wedding event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F and place rack in center of oven.

Equipment you will use

Oven

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).

Ingredients you will need

All Purpose Flour

Nuts

Equipment you will use

Food Processor

Baking Sheet

Oven

For the cookies: 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.

Ingredients you will need

Vanilla Extract

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

Ingredients you will need

Dough

All Purpose Flour

Nuts

Salt

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown.

Ingredients you will need

Equipment you will use

Oven

Remove from oven and place on a wire rack to cool for about 5 minutes.

Equipment you will use

Wire Rack

Oven

Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time.

Ingredients you will need

Powdered Sugar

Sugar

Roll

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Sugar

Equipment you will use

Wire Rack

Sieve

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.

Ingredients you will need

Powdered Sugar

Roll

Equipment

Ingredients

Servings:

59milliliters

confectioners' (powdered or icing) sugar 473milliliters

all-purpose flour 158milliliters

nuts (pecans, walnuts, hazelnuts)237milliliters

powdered (icing or confectioners) sugar, sifted 0teaspoons

salt 237milliliters

unsalted butter, room temperature 1teaspoon

pure vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.