Traditionally a light, buttery shortbread, formed into a ball and rolled in confectioners' sugar, my version of the Mexican Wedding Cookie is spicier, rolled and sliced into a two-inch disks, and just dusted across the top.I served these recently at a Mexican-themed dinner topped with a scoop of homemade lemon ice cream. You could also serve them with some rum-spiked whipped cream and berries, or a cup of Mexican hot chocolate.
Spiced Mexican Wedding CookiesMakes 12
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup ground almonds, pecans or walnuts
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
Cream the butter and 1 cup powdered sugar until smooth. Beat in the vanilla. Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt. Add the ground nuts and stir until well-blended. Form dough into a 2"-wide log, wrap tightly with plastic wrap and chill in refrigerator until firm, about 30 minutes.
In a small bowl combine remaining 2 tablespoons powdered sugar and remaining 1/4 teaspoon ground cinnamon. Set aside.
Remove the dough from the refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart. Bake for 15 minutes or until just beginning to brown. Remove from oven and set on cooling rack until cool enough to handle, but still warm. Using a small sieve, dust the tops with the cinnamon sugar mixture.
Cookies will keep in an air-tight container for 2-3 days.