A decadent and elegant interpretation of the classic Mexican Wedding Cake cookie.
Makes about 3 dozen cookies.
Note: From Teri Laster of Bloomington.
• 1 c. (2 sticks) unsalted butter, at room temperature
• 1/2 c. sifted powdered sugar, plus extra for garnish
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 2 1/4 c. flour
• 1/2 c. finely chopped pecans
• 1/2 c. chopped dried cherries
• 4 oz. white chocolate, chopped
Directions
Preheat oven to 375 degrees and line baking sheets with parchment paper.
In a bowl of an electric mixer on medium-high speed, beat butter and powdered sugar until light and fluffy, about 2 minutes. Add vanilla extract and beat until thoroughly combined. Reduce speed to low, add flour and salt, and mix until just combined (dough will seem crumbly). Stir in pecans, cherries and white chocolate.
Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets, pressing top of dough slightly. Bake until cookies just set and start to brown, about 9 to 11 minutes. Remove cookies from oven and cool for 5 minutes before transferring to a wire rack to cool completely. When cool, dust with powdered sugar.
