Mexican Wedding Cakes Recipe Demonstration - Joyofbaking.com

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

unsalted butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

chopped nuts

🥗Healthier: ground flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3 fatty acids, while sunflower seeds are budget-friendly.

Preheat the oven to 350°F (180°C).

Toast the pecans on a baking sheet for 6-8 minutes until fragrant.

Let the toasted nuts cool completely and finely chop them, adding 2 tablespoons of flour to prevent them from turning into a paste.

In a stand mixer with a paddle attachment, cream together 1 cup of unsalted butter and 1/4 cup of confectioner's sugar on medium-low speed until smooth.

Add 1 teaspoon of vanilla extract and mix until combined.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of fine kosher salt.

Gradually add the flour mixture and the finely chopped nuts to the butter mixture, mixing until combined.

Cover the dough and chill for 30 minutes to 1 hour until firm enough to roll into balls.

Roll the chilled dough into 1-inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, rotating the baking sheet halfway through, until the bottoms are just beginning to brown.

Let the cookies cool on a wire rack for 3-5 minutes before rolling them in 1 cup of sifted confectioner's sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens