The Great Food Blogger Cookie Swap!
I participated in this magical event this year, at the urging of a great friend with a sweet tooth that parallels mine. Rare, I know. Bake 3 dozen cookies, send them across the country, and receive 3 magical cookie packages in return, each containing a dozen cookies cooked by another foodie and cookie connoisseur somewhere in the United States. To eat. All by yourself. Or with others…
I chose to make a personal favorite, Mexican Wedding Cookies. These tiny little cookies remind me of hot festival days with my parents in Central America, La Fondita, in East Hampton, and the Holidays. Not to mention that they are an excellent excuse to indulge in absurd amounts of powdered sugar.
Pecan Mexican Wedding Cookies
(Adapted from Oven Haven.)
- 1 cup butter
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped pecans
- Extra powdered sugar for coating
Cream together the butter and sugar. Stir in vanilla and water. Add the flour and nuts and mix. Preheat oven to 325 degree. Roll dough into small 1 inch balls and place on a greased cookie sheet for 15-20 minutes, or until the bottoms are a beautiful light golden brown. Remove cookies and cool. Once cool, roll each cookie in confectioners’ cookies. Careful, these guys are fragile! And because of the extra oil in the pecans, they are also quite a bit more dense and rich than the traditional almond versions.
