mexican wedding cookies
Jo Barrett
10
Jo Barrett shares her recipe for Mexican Wedding Cookies. Muy Bueno!
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.