Mexican Wedding Cookies
Preparation time: 20 minutes (including toasting of nuts)
Baking time: 20 minutes
Makes about 32 cookies
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115g/1 stick butter, softened
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1/2 cup caster or superfine sugar
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2 teaspoons vanilla extract
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120g/4 ozs toasted pecans, cooled and finely ground
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1 cup / 150g/ 5ozs plain all purpose flour
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1/2 teaspoon of cinnamon
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1 teaspoon orange zest
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1 cup pure icing or powdered sugar, sifted
Step 1 - Preheat oven to 180C/350F and line two trays with baking paper. In the bowl of an electric mixer, beat together the butter, sugar and vanilla extract until pale. Add in the ground pecans, flour, cinnamon and zest on low speed and mix to combine.
Step 2 - Shape into little balls and pat into a flattish disc. Place on parchment an inch apart as they will spread slightly. Bake for 15-20 minutes. Meanwhile, sift the icing sugar or just put it through the food processor (sifting is one of my least favourite kitchen activities). Place in a bowl and when the cookies are ready and still hot, gently roll them in the icing sugar (be careful as they will be hot). Once cool, roll them again in the icing sugar.