Lemon-Lime Mexican Wedding Cookies

Yield:

Yields: about 36 cookies (serving size: 1 cookie)

Recipe Time

Prep: 35 Minutes
Chill: 1 Hours
Bake: 25 Minutes

Nutritional Information

Calories 116
Fat 7 g
Satfat 3 g
Protein 1 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 14 mg
Sodium 17 mg

Ingredients

16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon lime juice
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans, toasted
1 1/4 cups confectioners' sugar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest

Preparation

1. Using an electric mixer on high speed, beat butter and sugar until light, about 3 minutes. Beat in lemon and lime juices. Reduce mixer speed to low and gradually add flour and salt. Batter will be stiff. Scrape down bowl and add pecans. Mix just until pecans are well incorporated. Cover and chill for at least 1 hour.

2. Preheat oven to 325°F; line 2 large baking sheets with parchment. Use a level 1-Tbsp. cookie scoop to form small cookies; roll with hands into small balls. Place about 1 inch apart on prepared baking sheets. Bake until set on top and lightly browned around edges, 20 to 25 minutes.

3. In a large bowl, mix the confectioners' sugar with lemon and lime zest. Remove cookies from oven and let cool slightly. Working with 5 or 6 at a time, roll still-warm cookies in sugar mixture to coat. Let cool on wire racks. When completely cooled, roll in sugar mixture again until completely covered.

Note:

August 2014