Recipes from An Epicurious Lifestyle's kitchen

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Plum & Peach Hand Pies

Plum & Peach Hand Pies

I made these hand pies for dessert one night for a casual dinner party. I had received the plums in my Farm Fresh box and was dying to do something with them. I had store-bought (I know, I know) pie crust in the fridge ~ instant […]

French Fridays with Dorie: Goat Cheese and Strawberry Tartine

French Fridays with Dorie: Goat Cheese and Strawberry Tartine

I always look at my online cooking club‎ on Fridays to see if this week its  “doable” ~ and this week it was! I had all the ingredients: goat cheese, strawberries, balsamic vinegar, black cracked pepper, and a baguette! And it sure was tasty…so good […]

Mexican Wedding Cakes

Mexican Wedding Cakes

For our Cinco De Mayo’s Fiesta yesterday, my friend Vilija made these super-yummy Mexican Wedding Cakes. They reminded me of these cookies we make at Christmas time called Sandies. I was planning on taking a picture of them this morning, but before I got around to it…Peter and Pierce had already eaten all of them! Yep…once again, I didn’t get any, seems to be a theme taking place in my house! ~Thanks for the delicioso dessert.

Mexican Wedding Cakes

Yield: about 4 dozen


1 cup (2 sticks) butter, room temperature

2 cups powdered sugar

2 teaspoons vanilla extract

2 cups all purpose flour

1 cup pecans, toasted, coarsely ground

1/8 teaspoon ground cinnamon


Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve


~Happy Cooking!