Wednesday, April 8, 2009

Mexican Wedding Cookies

It is rare that any type of butter is ever in my refrigerator, let alone a large block of it staring me in the face. Leftover from the Birthday Frittata ingredients, I wanted to use up the butter in a delicious, tried and true cookie recipe. 

After researching several recipes, I thought, who better to create a butter-based cookie than Food Network's one and only Paula Deen! I was partial to Mexican Wedding Cookies not only because of their melt-in-your mouth texture, but because they require very few ingredients. Her recipe calls for 1 cup of finely chopped pecans, but I omitted them so nothing would get in the way of them dissolving in my mouth. 

Don't you feel more Latin already? Ole'!

Mexican Wedding Cookies
yields 2 dozen cookies

1 cup butter

1/2 cup confectioners sugar plus more for rolling

1 teaspoon vanilla extract

1 3/4 cups flour

Preheat oven to 275 degrees. 
Cream the butter and the sugar. Add in the vanilla while stirring the mixture. Gradually add in the flour and stir until combined. The dough should be sticky, but mine was a little too dry at this point so I added a tiny splash of milk. 
Form 1 inch balls from the dough, and place on a greased cookie sheet. They hardly spread so they can be spaced relatively close together. 
Bake for around 40 minutes until golden. 
When they are cool enough to handle but still warm, roll in confectioners sugar to coat. 

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