I first tried these cookies in December when Alyssa received them during the blogger cookie swap. Although, I had never tasted them before, apparently many others have. My boyfriend said that they reminded him of cookies that his mother used to bake during his childhood in Turkey. Friends that tried them said that the cookies tasted similar to desserts that are typical to Italian cuisine. I will call them Mexican Wedding Cookies here but maybe you know them by a different name?
These cookies taste light and sweet and salty at the same time. The saltiness of the butter stands out for me when I eat the cookies and I quickly decided that I would make a batch for myself. The cookies are really easy to make and I am really happy with the way that they turned out. Considering that they are common across various cultures, I hope to try different variations of this same recipe and search for my favorite!
Makes about 20-24 cookies
3/4 cups shortening
1/4 cup butter
(alternatively substitute the top 2 ingredients and just use 1 cup of butter)
1 teaspoon salt
2 tablespoons vanilla
1/2 cup powdered sugar
1/2 teaspoon cinnamon
2 cups AP flour
1/2 cup chopped pecans
1. Preheat the oven to 325 degrees. Line a large baking tray with parchment paper.
2. In a large bowl, blend together the butter, shortening, salt, sugar, vanilla, and cinnamon.
3. Add the flour and the pecan and mix until they are incorporated. (The batter will be dry and crumbling).
4. Take teaspoons of batter and shape them in your palm so that they stay together. Place the cookies on the baking sheet and bake for 20-22 minutes.
5. Sprinkle powdered sugar on top of the freshly baked cookies.