This recipe is from Fine Cooking, one of my all-time favorite cooking magazines that, sadly, is no longer around. I’m so glad I held on to this one—it’s been a favorite for years. These cookies are buttery, nutty, and melt-in-your-mouth tender—kind of like Mexican wedding cookies or Russian tea cakes, but with their own subtle twist. Perfect with a cup of tea or as part of a holiday cookie plate.
Ingredients:
- 120 g all-purpose flour
- 65 g confectioners’ sugar (plus more for rolling)
- ⅓ cup coarsely chopped pecans
- ¼ cup sweetened flaked coconut
- ¼ teaspoon salt
- 100 g unsalted butter, softened
- 2 teaspoons finely grated lime zest
- 1 teaspoon pure vanilla extract
Instructions:
About 3 hours before baking:
In a small bowl, whisk together the flour and salt. Set aside.
In a food processor, combine the confectioners’ sugar, pecans, and coconut. Pulse until the pecans are finely ground.
In a large mixing bowl, beat the softened butter until creamy. Add the pecan mixture and beat until fully combined.
Mix in the lime zest and vanilla extract. Scrape down the bowl as needed.
Add the flour mixture and mix just until the dough comes together—do not overmix.
Wrap the dough in plastic wrap and chill until firm, about 3 hours.
To bake:
Preheat the oven to 350°F.
Roll heaping tablespoon-sized portions of dough into balls and place them 1½ inches apart on a lightly greased or parchment-lined baking sheet.
Bake for 12–14 minutes, until the edges are just beginning to turn golden.
Let cookies cool on the sheet for 3–4 minutes. While still warm, roll each cookie in confectioners’ sugar.
Once fully cooled, roll the cookies in sugar a second time to create a soft, powdery finish.