Mexican Wedding Cookie

A Mexican Wedding Cookie is a delicate shortbread-style cookie. You don't have to throw a wedding party to enjoy these cookies. They are an elegant melt-in-your-mouth addition to any party.

Made with pecans, almonds and rolled in powdered sugar they are sure to be a hit at your next gathering. The secret to making these cookies taste their best is to use a high quality butter.

One way to tell the quality of the butter is by the numerical number or letter code on the package. The best grade is AA. You can make these cookies days ahead of time and keep them in a tightly sealed container.

You will need a food processor to make these cookies. The ingredients need to be ground up to ensure a smooth batter.

Mexican Wedding Cookie Recipe

Ingredients:

2 cups flour
16 Tbls cold butter (two sticks), cut into pieces
1 3/4 cups powdered sugar
1/2 cup almonds
1/2 cup pecans
1 tsp anise seeds
1 Tbls vanilla extract

Preparation:

Preheat oven to 325 degrees F
In a food processor, partially mix pecans and almonds, add butter pieces and continue to mix until smooth.
Now add Vanilla extract and 1/4 c powdered sugar, then mix again.
Add anise seeds and flour, mix until well combined.
Remove blade from processor
Flour your hands and roll the dough into small balls.
Place them about an inch apart on an un-greased baking sheet.
Bake 15-20 minutes, or until brown on the bottom.
Cool for 15 minutes,
Put the remaining powdered sugar in a small bowl
Roll the warm cookies in the sugar
Let cool again, then roll in the powdered sugar some more.

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