Mexican wedding cakes from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

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Notes about this recipe

  • ashallen on April 08, 2022

    I liked the ease of using a food processor for all of the mixing steps in this recipe. The cookies had a wonderfully sandy, melt-in-your-mouth texture. They're only lightly sweetened, however, and we would have preferred them to have been sweeter (even my husband, whose sweet tooth is much smaller than mine!). I used peanuts for the nuts and added the optional egg yolk. Dividing my big dough lump by 48 yielded 16g lumps. The recipe doesn't mention bringing the dough to room temperature before forming cookies, but after chilling overnight, the dough was firm to the point of brittleness. Gently microwaving it (quickly) made it much easier to shape.

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