NUT KISSES
Let’s prepare some delicious cookies that are perfect for beginners. The walnut kisses dough is very easy to make, it requires few ingredients and they are delicious.
Perfect and delicious cookies to share
These cookies are very famous in Mexico and today I want to share this traditional recipe with you. They are perfect to share or give as a gift since more than 30 small cookies come out of this dough. They are very similar to the texture of a Polvorón but small so I assure you that you will eat more than one, so let’s get started!
Why will you love this recipe?
♡ They are delicious
♡ They look very pretty
♡ Easy to make and quick, they are ready in less than 1 hour.
♡ Perfect for giving as a gift
About the ingredients
Specifications and variations
Unsalted butter at room temperature: Use cow’s butter, not margarine. The better the quality of the butter, the more flavor they will have. If you use salted butter then do not add the salt in the recipe.
Icing sugar: Also known as powdered sugar, you can also replace it with refined white sugar.
Vanilla extract: It helps us flavor the cookies.
Pecan: The nut is the main flavor of the cookie so to increase its flavor you have to toast it over low heat and in small pieces.
Flour: All-purpose wheat.
Salt: Helps us increase flavors and balance the flavor.
Cornstarch: When covering the cookies with icing sugar, it is often absorbed, so cornstarch or cornstarch is added so that it does not happen so quickly.
Step by step procedure
Prepare the nuts
In a frying pan over low heat, toast the pecans until they turn a darker color. Then cut into small pieces or grind in a processor. Once ready, reserve.
Cream the butter
In a bowl add the butter, icing sugar and vanilla. Beat by hand or with an electric mixer for about 5 minutes or until the mixture looks pale and smooth.
Add the dried
To finish the dough, sift the flour and salt. Then add the chopped walnut and integrate or beat until you see no more traces of flour. The dough is ready, it should not stick to your hands and it is very soft.
Make the balls
Once the dough is ready, form balls of approximately 18-20 grams. Arrange on a tray lined with wax or baking paper. These cookies hardly grow so they don’t need as much space apart.
Bake
Bake for 10-12 minutes at 205°C or until the base looks more golden brown.
Cover with sugar
In a bowl, mix the powdered sugar and cornstarch. When the cookies are warmer, dip them in the sugar, this would be the first layer. Let cool and give them a second layer. And ready!
Note: The cornstarch helps us prevent the icing sugar from absorbing into the cookie so quickly.
INGREDIENTS
Mass
- 120 g finely chopped or crushed walnut
- 75 g icing sugar
- 330 g all-purpose flour
- 230 g unsalted butter room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
Coverage
- 120 g powdered sugar
- 3 tbsp cornstarch
INSTRUCTIONS
Prepare the nuts
- In a frying pan over low heat, toast the pecans until they turn a darker color. Then cut into small pieces or grind in a processor. Once ready, reserve.
Cream the butter
- In a bowl add the butter, icing sugar and vanilla. Beat by hand or with an electric mixer for about 5 minutes or until the mixture looks pale and smooth.
Add the dried
- To finish the dough, sift the flour and salt. Then add the chopped walnut and integrate or beat until you see no more traces of flour. The dough is ready, it should not stick to your hands and it is very soft.
Make the balls
- Once the dough is ready, form balls of approximately 18-20 grams. Arrange on a tray lined with wax or baking paper. These cookies hardly grow so they don’t need as much space apart.
Bake
- Bake for 10-12 minutes at 205℃ or until the base looks more golden brown.