Similar in style to European butter-and-nut cookies, these crumbly sweets are made with pecans (which are native to the Americas) rather than hazelnuts or almonds. The result is a slightly softer cookie with that unmistakable pecan flavor.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
1980s Recipes + Menus
Pastelitos de Boda
Bride’s Cookies
November 1986
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar, sifted, plus additional for dusting the cookies
- 1 cup pecans, ground fine in batches in a spice grinder
- 1 teaspoon vanilla
- 2 sticks (1 cup) unsalted butter, softened
-
In a bowl sift together the flour, 1/2 cup of the confectioners’ sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well. Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds, and bake the rounds on baking sheets in the middle of a preheated 350° F. oven for 10 to 12 minutes, or until they are golden around the edges. Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners’ sugar over them. Makes about 24 cookies.
- Keywords
- favorite cookies 1941-2008,
- winter holidays,
- cookies,
- nuts,
- latino
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