Wednesday, December 19, 2012

More Pecans

I absolutely love Mexican Wedding Cookies and, as previously noted, we have an abundant supply of pecans at our disposal.  So get baking!  This recipe was adapted from one found in Tyler Florence's Family Meal cookbook.  Next time you're in town we should try out his San Francisco restaurant, Wayfare Tavern, or visit his kitchen essentials shop in Mill Valley.
1 cup butter
1/2 cup granulated sugar
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
Big pinch of salt
1 tsp. water
1 cup pecans, toasted and finely chopped
Powdered sugar for dusting

1.  Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.  Line 2 baking sheets with parchment paper.

2.  Beat together butter, sugar, vanilla on medium speed until smooth.  Stir in half of the flour and the salt, then add the water.  Mix in the remaining flour and the chopped pecans.

3.  Form dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.

4.  Bake, rotating the sheets midway through baking, until the cookies feel almost, but not quite, firm, about 12 minutes.  Let cool completely on the baking sheets.  

5.  Sift some powdered sugar into a bowl.  Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer.

6.  Enjoy with a strong latte.

Stay tuned for a really easy and yummy chocolate pecan pie recipe!

1 comment:

  1. Those cookies were delicious and I can't wait for your pecan pie recipe. I love fall-winter! First pumpkins, then pecans... everything they touch is delish!