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Mexican Wedding Cookies

Pastelitos de boda (literally, "wedding cookies") are a traditional dessert at Mexican weddings. Made with walnuts, pecans, or almonds, they're a sweet way to thank guests for sharing the day. To give as favors, tuck two into a tiny clear box along with a note imprinted with a fitting sentiment or your wedding date. Type on a computer, print on colored vellum, then cut the messages into tiny strips.

  • Yield: Makes 20
Mexican Wedding Cookies

Photography: Susie Cushner

Source: Martha Stewart Weddings, Summer/Fall 1998

Ingredients

  • 1 cup almonds, plus 40 more for decorating
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 large egg white, beaten

Directions

  1. Preheat oven to 350 degrees. Spread 1 cup almonds on a baking sheet; toast until fragrant, about 12 minutes. Let cool.

  2. Put toasted almonds, flour, salt, and cinnamon in a food processor; process until almonds are finely chopped, about 1 minute. Set aside.

  3. In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners' sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts, and mix until combined. Add the almond mixture, and mix on low until dough just comes together.

  4. Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets, spaced 2 inches apart. Flatten each ball slightly with your palm.

  5. Toss 1 tablespoon beaten egg white and remaining 40 whole almonds in a small bowl to coat. Press two almonds into each cookie.

  6. Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.

  7. Place remaining 1 1/4 cups confectioners' sugar in a medium bowl. Roll warm cookies in sugar, reserving any remaining sugar. Return cookies to baking sheets. Let cookies cool 15 minutes, and roll again.

Cook's Note

Store in an airtight container up to 1 week.

Reviews (5)

  • cenabisbene 8 Aug, 2011

    They were delicious! See photos here: http://cenabisbene.wordpress.com/

  • me74 1 Jul, 2011

    For the boxes, I would recommend visiting http://www.theboxdepot.com/

  • sweettooth100 14 Jun, 2011

    where are the clear boxes from?

  • sweettooth100 14 Jun, 2011

    we are the clear boxes from?

  • loddem 19 Sep, 2010

    Do these cookies freeze well? I'm baking cookies for my daughter's wedding and need to make them ahead of time. Any suggestions?