Dessert & Baked Goods Mexican Wedding Cookies

Mexican Wedding Cookies

These little shortbread-like cookies are delicious. Mexican Wedding Cookies are also known as Russian Teacakes or Italian Nut Cookies. No matter what you call them, they're beautiful bite-sized morsels. Your choice of almonds, walnuts or pecans make them your own. Earl Darny, owner of Lotta's Bakery in San Francisco, whips bakes babies up in no time.

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About Earl Darny

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About Mexican Wedding Cookies

These little shortbread-like cookies are delicious. Mexican Wedding Cookies are also known as Russian Teacakes or Italian Nut Cookies. No matter what you call them, they're beautiful bite-sized morsels. Your choice of almonds, walnuts or pecans make them your own. Earl Darny, owner of Lotta's Bakery in San Francisco, whips bakes babies up in no time.

About Earl Darny

Earl Darny, owner of Lotta’s Bakery in San Francisco, believes in the old-time full-service bakery.  He says an industry-wide decline in small neighborhood bakeries might discourage most prospective pastry entrepreneurs, but for him, it became an opportunity. Because Darny’s is the only shop in the bustling Polk Street district capable of handling immediate or peculiar custom orders, he has established a modest kind of monopoly in the area. Offering bread, cookies and amazing wedding cakes, Darny usually bakes with butter but even makes vegan pastries upon request. He is proud to say that Lotta's Bakery is thriving in a time when neighborhood bakeries are on the decline.

Recipe

Ingredients

  • 8 oz unsalted butter
  • ½ cup confectioners sugar + extra for coating after baking
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour seasoned with ¼ tsp salt
  • ¾ cup finely chopped nuts (pecans, walnuts or almonds)
  • small bowl of water

Special Equipment

  • small ice cream scoop
  • parchment paper

How-to

  1. Preheat oven to 350º
  2. Cream the butter with the sugar
  3. Add vanilla extract and mix till incorporated, then add seasoned flour
  4. Mix well on low and then add the finely chopped nuts. Mix till dough is firm.
  5. Wet a small scoop with water and scoop out mixture. Round off the dough with your finger.  Place on a parchment-lined pan and bake at 350º degrees for about 15 minutes or until cookies just start to color but not getting browned.
  6. Let cool, then roll in powdered sugar

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Comments (2)

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  1. chickpea:

    I've always been intimidated to bake cookies but this looks easy and they sound wonderful. (Dec 17, 2008 12:41:41 AM)