Easy Mexican Wedding Cookies

• Vegetarian

• Baking & Spices

  • 13/16 cup 4 ounces all-purpose flour
  • 1/8 tsp Cinnamon, ground
  • 1/4 tsp Diamond crystal kosher salt
  • 3/4 cup Powdered sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 halves cup 2 ounces raw pecan, raw

• Dairy

  • 1 stick 4 ounces cold unsalted butter, unsalted

Found on seriouseats.com

Description

Ingredients

• For the Dough:
• 2 ounces raw pecan halves (1/2 cup; 55g)
• 1 1/2 ounces powdered sugar (1/3 cup; 40g) (see note above)
• 4 ounces all-purpose flour (3/4 cup plus 1 tablespoon; 110g)
• 4 ounces cold unsalted butter (1 stick; 110g), cut into 1/2-inch cubes
• 1 teaspoon (5g) vanilla extract
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/8 teaspoon ground cinnamon
• To Finish:
• 2 ounces powdered sugar (1/2 cup; 55g), divided (see note above)

Directions

• 1. For the Dough: Adjust oven rack to lower-middle position and preheat oven to 350°F (177°C). Combine pecans and powdered sugar in a 10-inch stainless steel skillet and toast in oven until fragrant but not deeply browned, 12 to 15 minutes. When pecans and sugar have cooled to room temperature, combine with flour, cold butter, vanilla, salt, and cinnamon in the bowl of a food processor. (Save the skillet for step 2.) Pulse until pecan pieces disappear, then continue pulsing to form a stiff dough. 2. To Finish: Sprinkle about half of powdered sugar into skillet, then divide dough into 20 half-ounce portions (I use a #60 scoop). Tumble each piece in powdered sugar until fully coated and roll into a ball. When all pieces have been rounded up, shake skillet so the cookie dough rolls around, collecting more sugar. Arrange on a parchment-lined half sheet pan and bake until puffed and firm, about 18 minutes. Cool to room temperature directly on baking sheet and sift remaining powdered sugar on top.