Piñon Mexican Wedding Cookies
 
Makes about 40 cookies
Ingredients
  • 1 cup (135 grams) pine nuts, toasted
  • ⅔ cup (80 grams) confectioners’ sugar, divided
  • 1 cup (227 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
  2. In the work bowl of a food processor, process pine nuts and ⅓ cup (40 grams) confectioners’ sugar until finely ground.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining ⅓ cup (40 grams) confectioners’ sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  4. With mixer on low speed, gradually add nut mixture, flour, cinnamon, and salt, beating just until combined. Using a 1-tablespoon scoop, scoop dough, and roll into balls. Chill rolled dough for 15 minutes. Place 1 inch apart on prepared pans.
  5. Bake until golden on bottom but still pale on top, 12 to 15 minutes. Let cool completely on pans. Dust with confectioners’ sugar, if desired., Store in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pinon-mexican-wedding-cookies/