Mexican Nut Cookies

For years I have made a similar cookie recipe every Christmas – they are one of Barry’s favorites. LaVetra Brown’s recipe calls for cake flour and the cookies are more delicate. They are delicious with Berry Summertime Parfaits.             

Mexican Nut Cookies     Makes 2 dozen
1 cup cake flour, divided use
2/3 cup chopped pecans
1 stick (1/2 cup) butter
1/2 teaspoon vanilla
Pinch of salt – omit if using salted butter
1/2 cup granulated sugar
Powdered sugar for topping baked cookies

1.     Preheat oven to 300°.  
2.     Use food processor or blender to process 1/4 cup of flour and pecans until pecans are finely chopped.
3.     In mixing bowl, blend butter, vanilla & salt; add sugar. Add pecan-flour mixture and remaining ¾ cup cake flour. 
4.     Form dough in walnut size balls (a 1 T. capacity dipper works well); place 2” apart on buttered or sprayed baking sheet. 
5.     Bake 15 to 20 minutes. Remove from oven and set baking sheet on a cooling rack; allow to cool slightly and then sift powdered sugar over the top of baked cookies.  More powdered sugar can be added after cookies have completely cooled.

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