The piñon nuts (a.k.a. pine nuts) make this version of the classic Mexican wedding cookie even more decadent than the traditional. They melt in your mouth and are perfect for your holiday party, ideally served with Champagne.
Makes about 40 cookies
- 1 cup (135 grams) pine nuts, toasted
- ⅔ cup (80 grams) confectioners’ sugar, divided
- 1 cup (227 grams) unsalted butter, softened
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon kosher salt
- Garnish: confectioners’ sugar
- Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
- In the work bowl of a food processor, process pine nuts and ⅓ cup (40 grams) confectioners’ sugar until finely ground.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining ⅓ cup (40 grams) confectioners’ sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla.
- With mixer on low speed, gradually add nut mixture, flour, cinnamon, and salt, beating just until combined. Using a 1-tablespoon scoop, scoop dough, and roll into balls. Chill rolled dough for 15 minutes. Place 1 inch apart on prepared pans.
- Bake until golden on bottom but still pale on top, 12 to 15 minutes. Let cool completely on pans. Dust with confectioners’ sugar, if desired., Store in an airtight container for up to 5 days.