dessert for a mexican meal

What to make for dessert after a Mexican meal?  Peach blueberry tart and Mexican wedding cookies. 

When I was in Paris I bought a new tart pan.  It is so large that it can feed 12 people.  I made the dough the day before and left it whole instead of divided.  It was the perfect amount.  I used a recipe that I had used a few summers ago for the dough.  It is right here.

I formed the pastry in to the tart and covered it with parchment paper and poured baking rice on top.  I keep old rice around for years and use it again and again to hold down the crust to be pre-baked.  I baked it for about 15 minutes or until the sides began to get done.  Then I took the tart out and took the parchment paper off and filled it with sliced peaches and blueberries.  I had just sliced up peaches and put in some blueberries in and then mixed it with a few tablespoons of sugar and let that set while the tarts pre-baked.   Then I cooked the tart for another 35/40 minutes until done.

The Mexican Wedding Cookies are an old recipe that I had made before too.  The real key to this recipe is finely chopping up the nuts in a cuisinart and really whipping the butter.  You honestly can't over whip here. 

Here is the recipe:

4 sticks of of unsalted butter softened
kosher salt – pinch
1 t. vanilla
3 1/2 cups flour
2 cups powdered sugar + another 2 or so cups more powdered sugar
1 cup pecan halves

Take the nuts and grind in a Cuisinart. Then in a bowl whisk together the flour and nut and a pinch or two salt.  In a mixing bowl, cream the sugar and butter together until it is really light and fluffy.  Beat in the vanilla.  Then slowly beat in the flour/nut mixture until completely mixed in.

Take 1 tablespoon and make a small ball in the palm of your hands and place on a cookie sheet.  Put parchment paper down on the cookie sheets first.  Bake at 350 for 15-20 minutes until the cookies are just browned.  Take the cookies out of the oven and let them cool for about 2-3 minutes.  Use a small spatula and a few off at a time and put into a bowl of confectioners sugar.  Cover the cookie completely and put on a sheet until they are cooled.  You can roll them again after they are cooled to really get the cookies even more powdery.

Comments (Archived):

  1. JLM

    .Mexican wedding cookies, you are drilling very deep into the culture Tejas.We don’t let people who move here from Nebraska even know about Mexican wedding cookies until they have lived here for at least 4 years.They are the beignets of Tejas.Next you’re going to be telling me you’re drinking chicory coffee with a drop of tequila?.

    1. Gotham Gal

      not yet on the chicory coffee.

  2. CCjudy

    thank you for the recipe and details of your raspberry tart. I will try it