Mexican Wedding Balls
1-1/2 cups whole blanched almonds
1-1/2 cups unsalted butter at room temperature
1/3 cup granulated sugar
1 tbsp pure vanilla extract
3-1/4 cups all-purpose flour
2 cups icing sugar, sifted
Toast almonds on baking sheet in 350F oven on centre rack until golden
brown, 10 minutes. Cool; finely chop.
Blend butter and sugar using paddle attachment of stand mixer on low
speed,30 seconds. Increase speed to medium and mix until smooth and pale, 5
to 7 minutes. Add vanilla; mix until incorporated, about 30 seconds,
scraping down sides of bowl. In medium bowl, mix almonds and flour. Fold
half of flour mixture into butter mixture by hand with rubber spatula. Fold
in second half until combined, 1 to 2 minutes.
Cover bowl with plastic wrap; chill at least 1 hour. Line 2 baking sheets
with parchment paper. Hand-roll dough into 1-1/2 inch balls. Place on baking
sheets about 1 inch apart. Press lightly on each cookie to flatten bottom.
Bake at 350F on centre rack of oven, until cookies start to colour, 15 to 20
minutes. For even baking, turn sheets every 5 minutes and rotate pans
halfway through if using middle and upper rack. Cool 2 minutes. Gently toss
in icing sugar. Cool, roll in sugar again.
Makes 36 cookies.
Katie
"The most wasted of all days
is one without laughter."
----- Original Message -----
From: "gina brown" <tinyrose.br...@gmail.com>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, December 16, 2009 9:46 PM
Subject: [CnD] A recipe request I forgot
Hi, I forgot a recipe I'd like to get when I sent my email this morning.
Could anyone please
send me a recipe for Mexican Wedding Cakes or similar cookies? I'd like to
make some for
Christmas.
Thanks in advance.
Sincerely,
Gina
--------------------------------------------------------------------------------
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