MEXICAN WEDDING CAKES
65 g toasted nuts (pecans, walnuts, hazelnuts, almonds - i just used pack of chopped mixed nuts)
225 g unsalted butter, room temperature
30 g icing sugar
1 teaspoon pure vanilla extract
260 g self-raising flour
Topping:
110g icing sugar, sifted
1.Preheat oven to 175 degrees C
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
3.In an electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour, beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
4. Line two baking sheets with parchment paper. Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
5. Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the icing sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container. Makes approx 36 cookies.
