November 15, 2007

For my friend Sara’s wedding reception on Saturday, I volunteered to make 600 Mexican wedding cookies— before I’d seen a recipe or ever eaten one myself. Once I’d read the recipe, it seemed simple enough— only 25 batches of two dozen each (I am an overzealous freak).

Several friends near and far have been checking in on this cookie making mayhem and madness. They’ve all asked why in the hell would I offer to do this? Well, there are several reasons. It seemed simple enough and I knew that making these cookies (for wedding favors) was stressing Sara out. I love to bake. I’ve dreamed of opening a small bakery or catering business and well, might as well see how much work is involved in making 600 cookies and if I could produce them with consistency in size, taste, texture, colour, etc. I have done this. Sara was over twice today and she teased me about a Wovensunshine bakery. I only smiled sheepishly. Tonight she came back by and she was amazed. Again, I told her it was nothing.

In some ways, it wasn’t. This is what friends do for each other— they step up and do the tasks that no one else would volunteer to do. At least, that’s what my friends and I do for each other. We’ve all pulled off some pretty amazing feats over the years for one another. Sara is a good friend to me. I’m honored to be her friend and that she’d trust me enough to do this.

Here’s to Sara and Carlos!

I altered the recipe to include half roasted and raw almonds. Helpful tip: Use a cookie 1 tbsp. coookie scoop and this has really provided me the ability to have an uniform product amongst the batches. I also highly recommend if making multiple batches that you employ a handy dandy KitchenAid mixer.


fresh out of the oven


The dusting station


On the cooling racks

The recipe:

1 cup butter (softened. this is critical) & 1/2 cup granulated sugar.
Combine and mix well until light and fluffy.
2 cups of non-bleached flour (I used bread flour)
Add one cup at a time to the butter/sugar mixture.
1/2 cup of finely chopped almonds (half raw, half roasted)
Added last to the dough.

Bake in a pre-heated 325 F oven for 18 minutes (or until the bottoms are just turning golden brown).

1 cup of powdered sugar.
Once the cookies are out of the oven, use a little sifter to dust the tops of the cookies. Set aside and allow to cool completely. Dip/roll cookies in powder sugar.

Using a 1 Tbsp cookie scoop, each batch yields 28-30 cookies.


Having said all warm and fuzzy, it’s 2.30 am and I just ruined three dozen cookies. THE LAST three dozen cookies. bugger. Okay. Just…a…little…bit…more. Oh yeah. The dog is covered in powered sugar. He looks sorta cute all salt and pepper.


Sadly, I never took pictures of all the cookies stacked layer upon layer in all their tossed-powered sugar glory. It truly was a sight—