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Title : MEXICAN WEDDING CAKE
link : MEXICAN WEDDING CAKE

MEXICAN WEDDING CAKE

id = "post-body-8505453356365426765"> Ingredients
For cookies

2/3 cup nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, at room temperature
1/4 cup confectioners (powdered or icing)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

for the filling

1 cup powdered (icing or confectioners ) sugar, sifted

Procedure

1 Preheat oven to 350 ° F and place rack in center of oven.
2 For the toasted nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Guay. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of flour recipe in your food processor fitted with a metal blade, and process until finely ground (but not a paste).

3 To Cookies: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in nuts. Cover and refrigerate the dough for about an hour or until firm.

4 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

5 Form the chilled dough into 1 inch (2.5 cm) balls and place 2 inches (5 cm) on prepared baking sheets. Bake for about 12 to 15 minutes or until edges of cookies begin to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

6 Meanwhile, place 1 cup sifted confectioners sugar in a bowl. Take the still warm cookies and roll in sugar, one at a time. Place on a wire rack to cool. Or you can simply place the powdered sugar in a sieve and sift sugar over the tops of the cookies. Cool completely before storing. It can be stored in an airtight container for several weeks. You can roll or sift cookies in the zone more confectioners' sugar before serving.

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