There’s buzz on Twitter about a new book called “Ratio” and some people are going out and buying scales. Yay! Scales! Homesick Texan (Lisa) bought one and used the book’s ratios to create her own Mexican wedding style cookie. She wanted a ratio of 1 part sugar, 2 parts butter and 3 parts flour. That is, 2 oz sugar, 4 oz fat and 6 oz flour (a combo of wheat & nut flour). I made a batch today, substituting a few of my favorite flavors, and the cookies were delicious.
Just for fun, I decided to repeat the success with the King Arthur Cookie Companion’s ratios which are similar to the ones Lisa used when you take into account the powdered sugar on the outside of the cookie. 1 part sugar (4 oz) 2 parts butter (8 oz) and 3 parts flour/meal (12 oz) with more of the flour coming from the wheat flour.
I changed up the flavors, though. It’s National Pecan month so I used pecans and since I had all those Costco dried blueberries, I threw in some of those. Where blueberries go, lemon follows. So I added that too. These were excellent.
Blueberry-Lemon-Pecan Mexican Wedding Cookies
8 oz unsalted butter (2 sticks/230 grams) room temperature
2 oz powdered sugar (1/2 cup/60 grams)
1 scant teaspoon salt
1 1/2 teaspoon lemon juice plus 1/2 heaping tsp. zest
2.5 oz ground toasted pecans (3/4cup/70 grams)**
9.5 oz flour (2 ¼ cups/280 grams)
3 oz dried blueberries, chopped up a bit (use more or less)
2 oz powdered sugar for rolling (1/2 cup/56 grams)
Preheat oven to 325 degrees F. Line a cookie sheet with parchment or just use an ungreased cookie sheet.
Cream the butter and 2 oz (1/2 cup) powdered sugar with an electric mixer. Beat in the salt, lemon juice and lemon zest. Stir in the pecan meal, then add the flour and stir until absorbed. Stir in the berries. Shape into balls the size of a chestnut. Place on cookie sheet and bake at 325 F for about 15-10 minutes or until they are just beginning to brown.
Roll the hot cookies in the remaining powdered sugar and let cool completely. When they are cool, roll them in the sugar again.
Makes about 5 dozen cookies **I ground mine in a coffee grinder
Note: This recipe halves easily.