Yield: Yields about thirty 1-1/2 inch cookies.
Lime zest, chopped pecans and sweet coconut add a little zing to the traditional buttery, crumbly Mexican wedding cookies.
When shaping, work with half the dough at a time, keeping the remainder chilled.Shape the cookies identically so that they bake within the same time.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious cookie. Tasted them at a friend's house and liked them. Went home and made a batch and squeezed the juice of the lime into the batter and that added a nice tang.
First time I've made these at Christmas - delightfully easy and delicious with the lovely tang of lime.
These cookies are wonderful. Lime and pecans make a wonderful infusion. I have made them for the past three years and will continue to.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?