| Mexican Wedding Cookies Riverbend Inn Chocorua, NH This is part of a virtual inn-to-inn holiday cookie tour...enjoy! Scroll down to click to the next inn & recipe Click here to get a free weekly "taste" of New England! Bring the heart of New England into your home with affordable, high-quality New England prints. Visit our Art Gallery today! |
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Mexican Wedding Cookies
Riverbend Inn ~ Chocorua, NH
1 cup coarsely chopped pecans, toasted
1 cup unsalted butter (2 sticks) softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/2 cup powdered sugar, for rolling
Preheat oven to 350 degrees F. Grease
cookie sheets or line with Silpat liners.
Once toasted pecans have cooled
completely, grind in a food processor
until very finely chopped, but not
powdery. In an electric mixer, beat
butter, salt, 1/2 cup sugar and vanilla
until very fluffy and well blended.
Gradually beat in pecans. Then sift flour
over mixture and beat in until evenly
incorporated.
Pull off a piece of dough and roll
between your palms into one inch balls.
Place about 1 1/2 inches apart on cookie
sheets. Bake for 12-15 minutes, until just
tinged with brown. Transfer baking
sheets to wire racks for a couple of
minutes, then transfer cookies to wire
racks.
When cookies are completely cool, roll in
powdered sugar until evenly coated.
Store airtight for two weeks, or freeze up
to up to a month. If freezing, omit
powdered sugar until cookies have
thawed completely.
Makes about two dozen cookies.
Riverbend Inn ~ Chocorua, NH
1 cup coarsely chopped pecans, toasted
1 cup unsalted butter (2 sticks) softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/2 cup powdered sugar, for rolling
Preheat oven to 350 degrees F. Grease
cookie sheets or line with Silpat liners.
Once toasted pecans have cooled
completely, grind in a food processor
until very finely chopped, but not
powdery. In an electric mixer, beat
butter, salt, 1/2 cup sugar and vanilla
until very fluffy and well blended.
Gradually beat in pecans. Then sift flour
over mixture and beat in until evenly
incorporated.
Pull off a piece of dough and roll
between your palms into one inch balls.
Place about 1 1/2 inches apart on cookie
sheets. Bake for 12-15 minutes, until just
tinged with brown. Transfer baking
sheets to wire racks for a couple of
minutes, then transfer cookies to wire
racks.
When cookies are completely cool, roll in
powdered sugar until evenly coated.
Store airtight for two weeks, or freeze up
to up to a month. If freezing, omit
powdered sugar until cookies have
thawed completely.
Makes about two dozen cookies.
| This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of New Hampshire...a real annual cookie and gingerbread tour that takes place the first weekend of every December. This is the last recipe of the tour! Click here to go to the beginning. |
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