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Mexican Wedding Cookies

Fancy festive Mexican biscuits made for special occasions.

250 g/250 ml butter, slightly softened
100 g/125 ml sugar
280 g/500 ml cake flour
5 ml ground cinnamon
7 ml vanilla essence
± 15 ml water
100 g/250 ml pecan nuts, coarsely chopped
± 125 ml icing sugar to coat

  1. Preheat the oven to 180 °C and line 2 large baking trays and with Wizbake baking sheets.
  2. Place the butter or margarine and sugar in a mixing bowl and  beat until creamed.
  3. Add the flour, cinnamon, vanilla and nuts and mix until a dough is formed, adding a few drops water as necessary to bind the dough.
  4. Break off walnut size portions of dough and roll into little ropes as thick as a little finger and with slightly tapered ends. Form into crescents and place onto baking trays.
  5. Alternatively, roll into walnut-sized balls.
  6. Bake for about 15 minutes or until lightly browned.
  7. Cool until firm and dust and coat with icing sugar.
  8. Store in airtight containers for up to a month.

Makes about 24 biscuits, depending on size.

Variation
Place sesame seeds onto a shallow plate, coat the balls with seeds and roll between the palms of the hands into little ropes before placing them onto baking trays.

Recipe by Carolié de Koster.

Mexican Wedding Cookies