Mexican Wedding Cookies
|All purpose flour||85 Gram (1 1/2 Cups)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||3 Tablespoon (At Room Temperature)|
|Unsweetened applesauce||80 Milliliter (1/3 Cup)|
|Powdered sugar||180 Gram (About 1 1/2 Cups)|
|Chopped pecans||30 Gram (1/4 Cup)|
1. In a small bowl, mix flour, baking powder, and salt. In a food processor (or in a large bowl), whirl (or beat) butter and applesauce until well blended. Add 1/2 cup (60 g) of the sugar, egg, vanilla, and pecans; whirl (or beat) until smooth. Add flour mixture to egg mixture; whirl (or stir) until blended. Dough will be stiff.
2. With lightly floured fingers, shape 2-teaspoon portions of dough into balls; you should have 24. Set balls 1 inch (2.5 cm) apart on two 12- by 15-inch (30- by 38-cm) nonstick (or lightly greased regular) baking sheets. Bake in a 375°F (190°C) oven until cookies are light golden brown (about 15 minutes), switching positions of baking sheets halfway through baking. Let cool on baking sheets until lukewarm.
3. Sift 1/2 cup (60 g) of the remaining sugar onto a large sheet of wax paper. Roll each cookie gently in sugar. With your fingers, pack more sugar all over each cookie to a depth of about 1/8 inch (3 mm). Place cookies on a rack over wax paper and dust with remaining sugar; let cool.