The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Mexican Wedding Cakes are perfect for the Holidays

Blaise Doubman

The Holidays are here! Can you believe it because I simply can not. Where has 2023 went? Soon it will be 2024 which means it has been 4 years since the 2020 pandemic. Does it seem like time is moving faster for anyone other than just me? Maybe it is because I am getting older, who knows. My Grandma Barbra always told me the older you get the faster time seems to go because y ou have lived longer and experienced more. I feel like I have lived longer yes but experienced more? Maybe not so much. Anyways, I am no more ready for Christmas than I am for Thanksgiving and Thanksgiving passed about 2 weeks ago. Ha! 

I guess what I am saying is, time flies when you are having fun. And speaking of fun, these cookies are fun to make and even more fun to eat. Everyone seems to have a recipe for Mexican Wedding Cake cookies but this is the best recipe because the cookies come out moist and flavorful and just a slight hint of crumb that is what makes these cookies count. Make these and take them to your Christmas cookie exchange and watch them disappear! 

Mexican Wedding Cakes

Leftovers can be kept at room temperature for up to 3 days.

1 heaping cup pecans

1 1/4 cups powdered sugar, divided

1 3/4 cups white all-purpose flour

1/4 teaspoon ground cinnamon

2 stick unsalted butter, soft

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract 

Start by preheating your oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium sized skillet over medium heat, toast the pecans for about 5 minutes. 

Place into food processor and pulse until super fine. You can also do this with a plastic storage container and a rolling pin. Whichever you have on hand and whichever way you prefer.

Measure 3/4 cup of the powdered sugar into a bowl and set aside.

In another bowl, mix together the white all-purpose flour and ground cinnamon.

In a large bowl, cream together the soft unsalted butter with the remaining 1/2 cup powdered sugar and the salt until light in color and creamy in texture.

Stir in the pure vanilla extract and pure almond extract. 

Fold in the white all-purpose flour, followed by the prepared pecans. 

Roll into tablespoon size balls and place onto prepared baking sheet. 

Bake, in preheated oven for 15 minutes.

Remove and let cool for only 15 minutes before carefully taking them and rolling them into the reserved powdered sugar.

After dipping, transfer them to a plate and allow to cool completely before enjoying.

Ask and Answer: I have to issue an apology to those who have written into me about my Oatmeal Cookies that I featured here in my column. The 2 1/2 cups white all-purpose flour did not seem to make the final recipe. The flour plays an important role in these cookies and I apologize for the written error of leaving it out. The recipe has been corrected on my website.