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Mexican Wedding Cookies
Picayune, New Orleans, LA 7 December 2000
Greg and Mary Sonnier
(Gabrielle, Esplanade at Mystery Street, New Orleans, LA)
1 cup pecan pieces
1/2 pound [2 sticks] unsalted butter
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
[Additional powdered sugar for rolling]
Heat oven to 350 degrees F.
Toast pecan pieces in the oven for about 8 to 10 minutes. Let them
cool completely and then process until finely chopped (not powdery or oily).
In a mixer on medium speed, beat butter, salt, powdered sugar and
vanilla until fluffy and well-blended; stir in pecans. Sift flour over the top and stir
until well blended.
Roll pieces of dough in the palm of your hands to make one-inch
Space on greased cookie sheet about 1 inch apart and bake, one sheet at
until cookies are faintly browned (about 12 to 15 minutes). Set on
a rack until cookies
are completely cooled. Then roll in powdered sugar
until coated all over.
Chocolate version: For chocolate cookies, use one
cup powdered sugar
and substitute 1/2 cup cocoa [unsweetened cocoa powder] for 1/2 cup
of the flour. After cookies
cool, roll in mixture of one-third powdered
sugar and two-thirds cocoa [unsweetened cocoa powder].
New Orleans Christmas
Emeril's Big Boy Christmas Cookies
Frank Brigtsen's Christmas Cookies
Anne Kearney's Linzer Cookies
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