These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries. Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true holiday treat!
2sticksunsalted butter 1/2 pound (1/2 pound) Room temperature - I use organic, no natural flavoring.
3/4cupconfectioner's sugar
1teaspoonpure vanilla
1/2 teaspoonsea salt
3tablespoonsfreeze dried strawberriespulsed fine (see note*)
2cupspastry flourcan use cake flour
1cupconfectioner's sugarfor coating the warm cookies
Instructions
Toast the pecans:
Preheat oven to 325 degrees. Add pecans to your cookie sheet and toast for 5 - 7 minutes until fragrant, toasted, but not colored. Cool - then chop in a small food processor until well chopped with a little texture - not too fine.
Make the cookie dough:
Place the room temperature butter, confectioner's sugar, vanilla and salt into the bowl of a stand mixer. Using a paddle, mix until blended well, but do not over process.
Add the strawberry powder, mix in on low speed. Add the flour and pecans - mix until just blended, and the strawberry powder is well distributed. Refrigerate the dough until very cold; 2 hours.
Preheat oven to 350 degrees. Add a piece of parcment paper or silpat liner.Scoop a well rounded mound of dough with a rounded #100 cookie scoop, roll quickly in your hands until round - drop each on ungreased cookie sheet, 1 1/2 inches apart. Cookies can also be formed with a spoon - use 1 inch ball of dough.
Bake for 12 - 14 minutes until cooked through and a touch golden underneath.Remove from oven, cool slightly. Add 1 cup confectioner's sugar in a small bowl. When still a tad warm - add cookies to coat all over, one at a time, then add to a wire rack to cool completely. For a super-white coating, repeat this process, using more confectioner's sugar when cookies are cool.
Store cookies in a container with a good seal. Eat within 10 days (they won't last that long!)
Notes
Freeze dried strawberries are available in specialty or health food shops - I bought mine at Trader Joe's. Use 1/2 cups and pulse fine = 3T. Yes, you may use regular flour in this recipe, although pastry flour/cake flour produces a lighter crumb.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: cookies, Dessert, holiday cookies
CUISINE: American, Mexican
KEYWORDS: strawberry Mexican wedding cookies, updated Mexican Wedding Cookies
Nutrition Facts
Natural Strawberry Mexican Wedding Cookies
Amount per Serving
Calories
69
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
10
mg
3
%
Sodium
25
mg
1
%
Potassium
40
mg
1
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
119
IU
2
%
Vitamin C
11
mg
13
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.