Blueberry-Lemon-Pecan Mexican Wedding Cookies
A good example of the old saying "gilding the lily". Mexican Wedding Cookies don't need blueberries and pecans, but if you happen to have those things throw them in and see what people say. You could even add a little lemon zest. This recipe halves well if you just want to experiment. In fact, with no egg it's easy to quarter.
Servings 60 rough estimate
Cost 5
Ingredients
- 8 oz unsalted butter 2 sticks/230 grams room temperature
- 2 oz powdered sugar ½ cup/60 grams
- 1 teaspoon salt
- 1 ½ teaspoon lemon juice plus ½ heaping tsp. zest
- 2.5 oz ground toasted pecans ¾cup/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 ½ cup/56 grams
Instructions
- 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 (½ 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 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.