My Recipe Box

Lime-Nut Mexican Wedding Cookies

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Yields about thirty 1-1/2 inch cookies.

  • by Elaine Khosrova from Fine Cooking
    Issue 54

Lime zest, chopped pecans and sweet coconut add a little zing to the traditional buttery, crumbly Mexican wedding cookies.

  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1/4 tsp. table salt
  • 1/2 cup confectioners' sugar; more for coating
  • 1/3 cup coarsely chopped pecans
  • 1/4 cup sweetened flaked coconut
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 2 tsp. finely grated lime zest
  • 1 tsp. pure vanilla extract
Tip:
When shaping, work with half the dough at a time, keeping the remainder chilled.

Several hours before baking: In a small bowl, combine the flour and salt. In a food processor, combine the 1/2 cup confectioners' sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.

Tip:
Shape the cookies identically so that they bake within the same time.

To bake: Heat the oven to 350°F. Measure the dough into heaping teaspoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1-1/2 inches apart on ungreased cookie sheets; bake until the edges of the cookies barely begin to brown, 12 to 14 min. Let cool on the sheets for 3 to 4 minutes and then roll in confectioners' sugar while still very warm. Repeat rolling to create a delicate powdery coating.

Photo: Scott Phillips

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.

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