...And yes. All of these would be on my ever growing list of favorite things. Last week I got a new lens [wahooo!!!] and I've just started dabbling with it, so I can't give a really in depth review just yet. I can safely add it to my favorites list. It's so easy to get a great shot with this guy and I'm just having a lot of fun with it for now. I made some delightful almond Mexican wedding cakes [yes, they're just almond cookies, and no I'm still not sure why they're ever referred to as 'cakes']. I already posted this recipe for them a while back [just realized I posted this almost exactly one year ago so apparently I really enjoy this sort of cookie in the spring!]. I never took proper foodie styling photos of them, so I figured I would give it a go with my new lens! This version of the cookies is also a bit different [it hasn't got any eggs in it for starters] so try both recipes and see which one you prefer!
Almond Mexican Wedding Cakes
- 2/3 cup sliced or slivered almonds [I had sliced on hand]
- 3/4 cup white sugar
- 10 tablespoons softened butter [I've been slowly decreasing the amount of butter in this recipe, and I think I could take a smidge more off, but they're mighty tasty this way!]
- 1 teaspoon vanilla extract [I prefer to use almond, but I'm fresh out, and this did just fine]
- 1.75 cups all purpose flour [this recipe works great with gluten free flour too!]
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar [you may not use it all, or you may need more- it's a toss up]
- Preheat the oven to 325 [you can do this a bit later, but I'm a creature of habit and always do this from the onset]
- Use either a food processor or blender to grind up the almonds and sugar together until it forms a fine mealy powder.
- Blend in the extract, flour and salt until well combined
- If you're using a blender like I did [I was too lazy to take out the FP], dump all these ingredients into a large bowl and mix in the softened butter [make sure it's good and soft and NOT melted!] until a crumbly dough forms.
- Lay out a long sheet of plastic wrap and dump the mixture onto it. Using your hands and the plastic wrap, push the dough together into a log shape [it doesn't need to be perfect!]
- Wrap tightly with the plastic wrap and refrigerate for at least a half hour [you can double wrap this and freeze this for months, FYI]
- Once the dough has chilled, remove the wrap, and begin to cut the dough and form it into round balls [up to you, but I like to make mini cookies, so maybe a half inch in diameter?]
- Place the cookies on baking sheets, and then back in the fridge for a few more minutes [of course I forgot to count, but I'd say no more than 10 should be fine]
- Bake them in the center oven rack for 15-18 minutes [mine took around 16 this time]
- Transfer them to a cooling sheet if you have one or just onto a plate and allow to cool for 10 minutes
- Place the powdered sugar in a bowl and using a fork, toss the cookies [toss your cookies, heh] one at a time until covered to your liking in sugar [I like LOADS of powdered sugar].
- Serve with your favorite tea, or coffee, or just eat them all at once. [but try not to]