mexican wedding cookies
Jo Barrett shares her recipe for Mexican Wedding Cookies. Muy Bueno!
- Author
- Jo Barrett
- Servings
- 10
Ingredients
- Zest of 1 orange
- 150g icing sugar
- 190g unsalted butter, at room temperature
- 60g icing sugar
- 125g plain flour
- 125g plain flour, roasted at 160 degrees Celsius for 15mins until golden brown
- Zest of 1 lemon
- 30g Mount Zero Lemon Pressed Extra Virgin Olive Oil
- 95g nuts, chopped (almonds, hazelnut or walnuts all work well)
- Mount Zero Pink Lake Salt, to taste
Directions
- Zest the orange and rub into the icing sugar. Lay onto a tray and place in a warm spot to dry.
- Preheat the oven to 190 degrees Celsius.
- Beat butter and icing sugar until fluffy. Add both of the flours, lemon zest, oil and nuts and mix to form a dough. Take care not to overmix the dough.
- Roll into tablespoon size balls. Lay onto lined baking trays and gently press to form a disc.
- Bake cookies for 15-17 mins or until golden brown.
- Remove from the oven and let cool for 5 mins before rolling in the orange icing sugar.