Friday, December 24, 2010

Simple and Traditional - Mexican Wedding Cookies

Mm. My dog is cute. And she ate a couple tablespoons of raw ground beef.
Despite the somber look she has in this picture, Indie appears to be fine. She has an iron gut.
The house smells like butter and angels. Yes, I am familiar with the scent of angels. Angels smell like Mexican Wedding Cookies.

These were originally called Russian tea cakes, and they became popular in the US by the 20th century. But they changed the name to Mexican Wedding Cookies in the 50's. Y'know, anti Soviet sentiments and all that jazz. 

Apparently my mom "first had these at the international club in 7th grade." We've been making them for as long as I can remember. It's basically just butter, flour, nuts and sugar. So you can eat all the dough without salmonella fear. The texture is...crumbly. They kinda stick in your throat. Add to that the fact that they're rolled in powdered sugar and you've got yourself a great murder weapon if you want to choke someone. I'm not making them sound very appealing...they're good, I swear! Especially warm, and with a big glass of milk. I wouldn't lie to you about this. 

Mexican Wedding Cookies

2 cups flour
1/4 cup sugar
1 cup softened butter
1 cup ground pecans (stick them in the food processor or buy them that way) 
1 tsp vanilla
2 cups powdered sugar

Combine the first five ingredients, beat until everything is mixed together. It's going to look all crumbly. That's okay. Form balls with the dough and place on and ungreased cookie sheet. They're not going to rise or anything so you can pack them in. Bake at 375 for 15 minutes. Don't overbake. They will be disgusting. Let them cool for a couple minutes, then roll each ball in powdered sugar. Eat on a plate or napkin unless you want to look like a fool with cookie falling all over yourself. 

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