These were another request from my Bosnian friend. He was very concerned that I would try and sneak frosting on them, "You Americans put frosting on everything!" Yes, I am guilty! But I reassured him that even I could resist frosting Mexican Wedding Cakes.
When I started baking these I realized I didn't have half the ingredients that the original recipe called for, so I ended up mixing pecans with almond meal. They actually turned out great anyways - very nutty!
(More of the view out my kitchen window. The other day I glanced up and saw that the air outside looked yellow - it was super weird. This was the view to the east. This picture doesn't do it justice, but it was the best I could do. The sky was black, the air was yellow, and there was that stripe of royal blue peeking out from under the clouds.)
Mexican Wedding Cakes
- 1 cup chopped toasted pecans
- 3/4 cups almond meal (toasted in 325 degree oven for about 5 minutes)
- 3/4 tsp salt
- 2 sticks of salted butter, softened but still cool
- 1/3 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- powdered sugar for dusting cookies
Oven to 325 degrees. Line baking sheets with parchment paper. In a small bowl mix pecans, almond meal, salt, and flour together. In the bowl of a mixer, beat butter and sugar together until fluffy, then add vanilla and almond extracts. Add flour mixture and beat until just combined. Using 1 Tbsp of dough, roll into balls and place on cookie sheets. Bake for 16-20 minutes, until cookies are beginning to brown on the bottom and turn golden on the tops. Cool to room temperature before rolling in powdered sugar.