baking essentials: mexican wedding cookies

How To Make baking essentials: mexican wedding cookies

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Place a rack in the middle position and preheat the oven to 300f (150c).
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  4

  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.
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  5

  Add the flour in thirds until incorporated, then fold in the pecans.
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  6

  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.
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  7

  Roll into small tubes, or round balls, she got about 24, then place them on a parchment-lined baking sheet.
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  8

  Bake in the preheated oven until the bottoms begin to turn a golden brown, 20 – 25 minutes.
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  9

  Allow to cool for about 15 minutes before dusting with the confectioner’s sugar.
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  10

  PLATE/PRESENT
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  11

  I like serving these in the afternoon with a contrasting beverage, like espresso, coffee, or tea. Enjoy.
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  12

  Keep the faith, and keep cooking.
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