Mexico #5

When I think of Mexican desserts, I think of flan, which i've made, and Mexican Wedding Cookies. I absolutely love these cookies, but I've never made them before. They're so simple and delicious! One thing I will mention, is to make sure all of the flour gets mixed in, even if you think you're overmixing a bit, if the flour isn't all mixed in, the balls will not hold their shape and will get a bit flat (which happened to a few of mine).

Mexican Wedding Cookies

2 sticks butter, softened

Zest of 1 lemon

1 cup confectioner's sugar, separated

1 tsp. vanilla extract

2 1/4 c. flour

1/4 tsp. fine salt

3/4 cup chopped pistachos, pecans, walnuts, or any other nut

Beat butter, lemon zest, and 3/4 cup of the sugar in a stand mixer for 2 minutes, until light and fluffy. Add the vanilla, mix. Stir in the flour, salt and nuts. Chill dough for 30 minutes.

Preheat oven to 375 degrees.

Roll the dough into 1" balls, place 2 inches apart on a cookie sheet. Bake for 8-10 minutes. Cool for a few minutes, then roll in remaining sugar while still warm. Place on a cooling rack.

Baja! Cooking on the Edge, Deborah M Schneider.