Sweets for My Sweet
Since it's Valentine's Day and it's my favorite boy's birthday, I made Barry a batch of Mexican wedding cookies... 'cause you all know that I'd marry him a million times over. The cookies kick off a weekend filled with plans for serious eating and serious fun - exactly what we need after practically a month of being sick. I hope you have a sweet day with your loved ones.
Mexican Wedding Cakes, slightly adapted from Everyday Food, March 2006
makes 2 dozen
In a food processor, pulse one cup pecan halves, 1 cup all-purpose flour, one fourth cup granulated sugar, one fourth teaspoon ground cinnamon, and one eighth teaspoon salt until it resembles coarse meal. Add one half cup room temperature unsalted butter and pulse until dough forms. Shape dough into disc, wrap in plastic, and refrigerate 30 to 60 minutes, until firm.
Preheat oven to 325 degrees. Pinch off dough in tablespoon-size bits, roll into balls, and space them one and a half inches apart on two baking sheets. Bake, switching top and bottom sheets halfway through, for 20 -25 minutes total, until golden around the edges.
Cool for 5 minutes on sheets, then on a rack. When completely cooled, place one cup confectioners' sugar in a bowl and roll cookies in it twice to coat.