I have the house all to myself this week. I never know how to really feel about that, but I think that I’ve gotten used to it. Every time Erez travels for work, I make plans 2 weeks in advance to keep my evenings and weekends full. It is actually nice to see all of my friends in one concentrated week, and it reminds me of how lucky I am to be surrounded by such good people. They all know that the moment I get bored (which never really happens) and want company (which always happens), I can visit them without notice. Even if they don’t like the idea, they still let me. After all, that’s what friends are for, right?
Not only is Erez gone, but also his family and mine are gone, too – they’ve all gone on vacation. Life is good, I guess. So since I have zero family around, my third family – Rene’s – invited me to dinner tomorrow. I don’t usually attend other family’s events, but hers is so comforting, relaxing, and hilarious, I always have a blast with them!
Last time I went, I made these Mexican wedding cookies and they were a hit, especially with her mom. I made a few other things, but she asked for this recipe in particular. Since I can’t possibly come empty-handed (one of those things I always complained about my own mother doing while growing up, but now can’t imagine doing any differently), I made them once again.
These might look similar to my melting moments cookies, but the main difference is the addition of pecans. The other recipe also calls for cornstarch for a melt-in-your-mouth texture, but these are tender enough without it. If you love nuts, especially pecans, then you’ll find these cookies to be irresistible. If you start with 1, you’ll easily end up with 5. They’re addicting!
Since the dough will be very soft once done, you should chill it in the fridge for at least 30 minutes, until firm enough to handle and roll into balls. This step will also cause the cookies to spread less while baking and keep their round shape.
Although toasting the nuts is optional, it brings a nice aroma and taste to these treats, so I recommend it if you have an extra 10 minutes. If you’re lazy (I can completely relate), then skip this step. Either way, you’ll end up with the most perfect tea cookies ever.
Pecans are my personal favorite in these, but you can use other nuts such as walnuts, almonds, or hazelnuts.
