← Nouns Cooking · Mexican

Ingredients

• 100 g Pecans
• 225 g unsalted butter, softened
• 60 g Icing sugar
• 1 tsp Vanilla extract
• 250 g plain flour
• ¼ tsp Salt
• ½ tsp Cinnamon (optional)
• 100 g icing sugar, for coating

Method

1. Toast the pecans in a dry pan over medium heat for 4–5 min until fragrant. Cool, then chop very finely (or pulse in a food processor until like coarse sand).
2. Beat the butter, 60 g icing sugar and vanilla until pale and creamy, about 3 min.
3. Mix in the flour, salt, cinnamon (if using) and pecans on low speed until a soft dough forms. Cover and chill for 30 min so it is easier to roll.
4. Heat the oven to 175°C (350°F) and line two baking trays. Roll the dough into 3 cm balls (about 30) and space them 3 cm apart.
5. Bake for 12–15 min, until the bottoms are lightly golden but the tops are still pale.
6. Cool for 5 min, then roll the warm cookies gently in the icing sugar. Cool completely and roll again for a thick snowy coat.

Tips

• Contains pecans (tree nuts); walnuts or almonds work the same way.
• Keeps for a week in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexican Please