Bite: Nuptial Nookies
 Alibi V.18 No.18 • April 30-May 6, 2009 


Nuptial Nookies

Trumpets, please! One of us is getting (ahem) married. Stare at our boutonnieres and cue the cherubs!

Partly to celebrate the coming nups, our friend Molly made a hot-ass batch of traditional Mexican wedding cookies. Buttered pecan goodness rolled in powdered sugar are, apparently, a sign of sexual prowess and good luck in love. We ate ’em up and asked for the recipe. Molly, the gracious wedding party lady that she is, gave it all away.

Mexican Wedding Cookies

Makes 25-30


1 cup butter, room temperature
1/2 cup powdered sugar (for dough) plus 1 cup powdered sugar (for coating)
2 1/4 cups all-purpose flour
A pinch of salt
1 vanilla bean (or 1 teaspoon vanilla extract)
1/4 cup lemon or lime curd (for that “just this side of rotten” taste that we love)
3/4 cup chopped pecans (or almonds, walnuts or hazelnuts)
1 cup dark chocolate chips (for decorating, optional)
Up to 1 cup cream (for the chocolate, optional)

1) Combine all ingredients but the powdered sugar for coating, nuts, chocolate and cream by smooshing it all together with your hands. Studd with nuts.

2) Refrigerate dough until cold, about 30 minutes. While chilling, preheat oven to 350 F.

3) Roll into 1-inch balls and bake on parchment paper for 15 minutes, then remove from oven. They shouldn't look brown except on the bottom. The cookies might seem hard-tacky, but don't worry; they won’t be when they cool.

4) While still hot, roll in the additional powdered sugar until coated. Set on a wire rack to cool.

5) In a double boiler, mix chocolate with enough cream so it melts smoothly.

6) Dip one half of each cookie in the chocolate and set to cool again. (Sometimes we like to dip the wet chocolate into more chopped nuts.)

Beverage: Stone's Imperial Chocolate Stout

Soundtrack: Neil Young's "Cinnamon Girl"