For the Love of Food is a wonderful blog filled with recipes, reviews and other food related stories by Nicole King, a foodie and world traveler. She is running a fun event, through Is My Blog Burning?, called Taste and Create where she has created a gathering point for the food-blogger community to have their recipes tested by their peers.

26 different food bloggers have been paired for this event. Each participating blog will browse through their partner's blog's entries and pick out one dish that grabs their attention. Seduction Meals is partnered with food blog Dulcedo and my attention was immediately drawn to her post about Mexican Wedding Cookies.


Dulcedo is a food blog written from Seattle. There were quite a few recipes that I would have liked to try, but I was most interested in the story of the Holiday tradition of Dulcedo's  grandmother's snowball cookies also known as Mexican Wedding Cookies. I LOVE these cookies and have always wanted to try baking them, so this is my chance. The recipe originated from Martha Stewart's Baking Handbook... and they are melt-in-your-mouth delicious!


Mexican Wedding Cookies (Snowballs)
Martha Stewart's Baking Handbook

1 cup (3 3/4 ounces) pecan halves
2 cups confectioners' sugar
2 cups flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 350 degrees F. In a food processor, combine pecans with 1/4 cup confectioners' sugar and pulse until nuts are finely ground. In a medium bowl, whisk together the sugar/nut mixture, flour, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and 3/4 cup confectioners' sugar (sifted) on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla and almond extracts. Add the flour mixture and beat on low until the dough just comes together.

Using a 1" scoop, drop dough about 2 inches apart onto a parchment lined baking sheet. Bake until cookies are pale and just beginning to get tiny cracks on top, 10-12 minutes. Leave cookies on the baking sheet until firm enough to move, 1-2 minutes. Transfer to a wire rack to finish cooling.

Place remaining 1 cup confectioners' sugar in a shallow bowl and roll cookies in it to coat completely. Cookies should be kept in an airtight container layered between sheets of waxed or parchment paper.