Sub-Zero PreservationWolf

Recipes

Mexican Wedding Cookies

INGREDIENTS

1 cup finely chopped, toasted nuts (pecans, walnuts or almonds)
2 cups flour, divided
1 cup unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1/8 teaspoon cinnamon
1 tablespoon vanilla

1 1/2 cups powdered sugar
1/2 teaspoon cinnamon

PREPARATION

Position oven rack to position 3. Preheat Wolf electric oven in CONVECTION at 350°F. Place nuts on baking sheet and bake 8 to 9 minutes or until lightly toasted. Cool. * Place nuts in food processor with 2 tablespoons flour and pulse until nuts are finely ground.

In large mixing bowl, beat butter on medium-high 45 seconds or until light in color and fluffy. Add sifted sugar, cinnamon and vanilla. Beat on medium speed until smooth. Add remaining flour slowly starting on low speed, and increasing to medium. Add nuts and beat on medium until the mixture is combined. Scoop dough by tablespoon and roll each into a ball. Flatten slightly. Refrigerate the formed balls in a Sub-Zero refrigerator until they are firm, at least an hour.**

Preheat Wolf electric oven in CONVECTION at 350°F. Position oven rack to position 3 for 1 pan***. Place chilled balls 1 inch apart on baking sheet. Bake 13 to 15 minutes or until slightly brown around the edge. Mix remaining sugar and cinnamon in a small bowl. Gently toss warm cookies in the sugar mixture and allow to cool. Before serving, use a shaker or fine strainer to sprinkle cookies with sugar mixture again.

Makes about 3 dozen cookies.

*Oven can be turned off until baking time.
**This may be done a couple of days ahead of time or well in advance and frozen.
***Or racks 1, 3 and 5 for multiple pans

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