Mexican Wedding Cookies
Ingredients
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¾ cup pecans
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12 tablespoons unsalted butter
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½ cup powdered sugar
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1½ teaspoons vanilla extract
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1½ cups all-purpose flour
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½ teaspoon salt
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1 cup powdered sugar
Tools
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measuring cups
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measuring spoons
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large bowl
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food processor
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hand mixer
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2 June Pans
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flip spatula
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cooling rack
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June Oven
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Preferences
Prepare the pecans
Spread the pecans in an even layer on the June Pan.
¾ cup pecans
measuring cups
2 June Pans
Toast the pecans
Transfer the June Pan to the middle shelf of the June Oven. Bake the pecans 7 minutes, until they are dark golden brown and toasted. June will notify you when the pecans are ready.
June Oven
Cool and grind the pecans
Remove the June Pan from the June Oven and immediately pour the pecans into the bowl of the food processor to cool completely. Once cool, process the pecans until finely chopped, about 10 seconds. Set the ground pecans aside.
food processor
Start the dough
In a large bowl with a hand mixer, or with a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar and vanilla on medium speed until creamy, about 2 minutes.
12 tablespoons unsalted butter
½ cup powdered sugar
1½ teaspoons vanilla extract
hand mixer
large bowl
measuring spoons
Add the flour and nuts
Add the flour, salt and ground pecans to the bowl. Mix on low speed until just combined, about 30 seconds.
1½ cups all-purpose flour
½ teaspoon salt
Shape the cookies and chill
Roll the dough into 24-30 balls (depending on desired size), about 1 tablespoon each, and place them on the June Pan or a large plate. Transfer the shaped cookies to the refrigerator to chill until firm, about 30 minutes.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Arrange the first batch on the June Pan
When the June Oven is ready, evenly space half (12-15) of the chilled dough balls across a June Pan. Continue chilling the remaining dough balls until ready to bake.
Bake the first batch of cookies
Transfer the June Pan to the middle shelf of the June Oven. Bake the cookies 14 minutes, until they are firm and beginning to crack on top (they will not brown). June will notify you when the cookies are ready.
Cool the first batch slightly and keep the June Oven hot
Remove the June Pan from the June Oven and place on a heat-proof surface. Keep the June Oven hot using the button below. Allow the cookies to cool 10 minutes on the June Pan before transferring them directly to a cooling rack to continue cooling.
cooling rack
flip spatula
Arrange the second batch on the June Pan
When the June Pan is cool, evenly space the remaining chilled dough balls across it. (You can speed up the cooling by running the June Pan under lukewarm water and drying it thoroughly.)
Bake the second batch of cookies
Transfer the June Pan to the middle shelf of the June Oven. Bake the cookies 14 minutes, until they are firm and beginning to crack on top (they will not brown). June will notify you when the cookies are ready.
Cool the second batch slightly
Remove the June Pan from the June Oven and place on a cooling rack. Allow the cookies to cool 10 minutes on the June Pan before transferring directly to a cooling rack to continue cooling.
Coat the cookies
Add the powdered sugar to a large bowl. While the first batch of cookies is still warm, toss them in the powdered sugar until they are completely coated, then transfer them to a cooling rack to continue cooling. Repeat with the second batch after they've cooled 10 minutes.
1 cup powdered sugar
large bowl
Serve or store
Serve the cookies warm or at room temperature. The cookies will keep up to 3 days in an airtight container at room temperature.
