These cookies have an unbelievable texture! Often called Mexican Wedding Cakes or Russian Tea Cakes, they’re easy and not at all messy to prepare because of the efficient use of a food processor. Use other nuts if you wish, but pecans are our favourite for this recipe.
- 1 cinnamon stick, approximately 10 cm
- 1 cup un-salted butter
- 1 cup pecans
- 1/3 cup icing sugar
- 2 cups flour
- Enough icing sugar to generously coat cookies
Preheat oven to 350 °F.
Grind cinnamon in a mortar or electric grinder, set aside.
Cut butter into cubes.
Pulse pecans to a coarse powder in a food processor.
Add remaining ingredients, except icing sugar to blender bowl, then pulse until a ball begins to form.
Divide dough into twenty equal little balls.
Pour icing sugar into a soup dish, then thoroughly cover each ball evenly.
Place coated balls on to a baking sheet, previously lined with parchment paper, leaving 2 – 3 cm between each. Cook in center of oven for approximately 18 minutes.
Let cool on a baking sheet, then cover once again with icing sugar before serving.