BAKING ESSENTIALS: MEXICAN WEDDING COOKIES
This is my housekeeper's recipe, and last night her daughter wanted to make them, so I gave her the kitchen and took a few photos as she worked. You may be familiar with the recipe... they are also known as pecan sandies. I have made sandies before with a similar recipe, the only item that I had never used before was the cinnamon, but I thought it was a great addition. FYI: I think they taste even better the next day. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Cookies
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 300f (150c).
- Add the softened butter and confectioner's sugar to a bowl, then whisk until smooth and creamy. Then, whisk in 1 tablespoon of the water, plus the vanilla extract, and cinnamon.
- Add the flour in thirds until incorporated, then fold in the pecans.
- This is a dry, almost crumbly batter, so only add the second tablespoon of water if needed. In addition, you cannot use a whisk for this step. She started out with a wooden spoon and did the final mixing using her hands.
- Roll into small tubes, or round balls, she got about 24, then place them on a parchment-lined baking sheet.
- Bake in the preheated oven until the bottoms begin to turn a golden brown, 20 - 25 minutes.
- Allow to cool for about 15 minutes before dusting with the confectioner's sugar.
- PLATE/PRESENT
- I like serving these in the afternoon with a contrasting beverage, like espresso, coffee, or tea. Enjoy.
- Keep the faith, and keep cooking.
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