These nutty cookies are so simple to make and they would be perfect as wedding favours or served with coffee at the end of the night.
Mexican wedding cookie recipe
3/4 cup pecans, toasted
125g butter, softened
1/4 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon water
1 cup plain flour
1 1/2 teaspoons ground cinnamon
2 teaspoons finely grated lemon rind
1/2 cup icing sugar
Process the pecans until finely chopped. Set aside. Process the butter and sugar until creamy. You will need to scrape the sides of the bowl once or twice. Add the vanilla, water, flour, cinnamon, lemon and ground pecans and process until a dough forms. Chill the mixture in refrigerator for 1 hour or until firm enough to roll. Preheat oven to 160°C (convection). Roll tablespoonfuls of the mixture into balls. Place on a baking tray lined with baking paper. You can put them quite close together as they won’t spread much. Bake for 15-20 minutes or until the edges of the cookies are firm. Set aside to cool. Place the icing sugar in a bowl. Roll the cooled cookies in the sugar to coat.
– This mixture can easily be doubled or tripled to suit.
– Store in an airtight container with extra icing sugar dusted over.
Image, pink lace favour bags and recipe by emerald + ella.
Ms Gingham says: Gorgeous favour bags! Love this recipe!
I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.