Who doesn’t love Mexican Wedding cookies? Add lime and coconut and they are perfection! This is adapted from Fine Cooking.
1/2 c all-purpose flour
1/2 c whole wheat flour
1/4 tsp salt
1/3 c confectioners’ sugar; more for coating
1/2 c coarsely chopped pecans
1/4 c sweetened flaked coconut
1/2 c unsalted butter, softened
Zest from 1 lime
1 tsp vanilla
In a small bowl, combine the flour and salt. In a food processor, combine the confectioners’ sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.
Heat the oven to 350°F. Measure the dough into heaping teaspoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1-1/2 inches apart on ungreased cookie sheets; bake until the edges of the cookies barely begin to brown, 12 to 14 min. Let cool on the sheets for 3 to 4 minutes and then roll in confectioners’ sugar while still very warm. Repeat rolling to create a delicate powdery coating.
I found this recipe on Epicurious a couple of weeks ago and have been saving it until my kitchen remodel was done. I reduced the sugar, added some smoky heat with chipotle powder and decided not to roll them. They turned out great! The first batch I did pepper free for the kids – they loved them.
Nonstick vegetable oil spray
9 oz bittersweet chocolate chips
3 large egg whites, room temperature
1 1/4 c powdered sugar, divided
1/2 c unsweetened cocoa powder
1 TBSP cornstarch
1/4 tsp salt
1/4 tsp chipotle pepper powder
Preheat oven to 400°F. Line cookie sheets with parchment paper.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/4 sugar, cocoa, pepper (if using) cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). If it does not become stiff, let it rest a few minutes.
Scoop 1 TBSP rounds onto parchment, dust with powdered sugar. Bake for 10 minutes until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
2 WW PP per cookie.
I swear every single time I go to quit a magazine, they have some amazing recipe that unjust have to make, which turn out so great I have to re-up my subscription! For these I swapped out the butter for applesauce to make them healthier. I also baked them in the bunny whoopie pie pan I bought last year. Sunset recommended a muffin pan. I added more zest and put little dots in for bunny eyes. Next time I’m doubling the recipe!
1/2 c almond meal
1/2 c powdered sugar
1/4 c cocoa powder
Zest of one orange
1/4 c apple sauce
2 egg white divided
1/2 TBSP sugar
1 TBSP butter
1 oz semisweet chocolate
Preheat oven to 350.
Grease pan – muffin, whoopie pie, etc.
Stir together almond meal, powdered sugar, cocoa, zest, and apple sauce.
Beat egg whites until medium peaks are formed. Fold in the cocoa mixture. Spoon into pan or muffin tins.
Bake for 8 – 12 minutes until the tops look dry. Turn out of pan on a wire rack.
Microwave 1 TBSP butter with chocolate until melted, drizzle over cookies.
Makes 16 cookies
1 WW PP per cookie