This post is also available in: French
Yesterday was Cinco de Mayo . I really discovered this Mexican holiday through US food blogs. I decided to bake something even though we doesn’t celebrate that day at all in France.
French people and even chefs start cooking and baking for Thanksgiving even though there is no point in France so why not celebrate Cinco de Mayo.
I really wanted to try those Mexican wedding cookies. I know that Cinco de Mayo is a lot about Margaritas but the truth is I don’t drink alcohol for many reasons. The first and main one is just that I don’t like the taste of alcohol.
The only thing I’m frustrated about is wine. I wish I could drink and like wine. I tried a lot of very good wines and I still try some from times to times hoping that someday I will like it ….
The funny thing is that the only time I got drunk and actually sick was with Frozen Margaritas.
A few years ago I was in NYC for a few weeks and I was staying at my Dad’s that was working for the UN at this time. The guy I used to date came in town for a few days with the artist he was managing.
She was releasing her new album and she was opening on the Aerosmith and Motley Crue Tour. And no I didn’t meet them , they were just doing small gigs in NYC on their own while they were off the tour for a few days.
So I met them in Times Square for one of their gigs. The guy I used to date and his artist had to go to a rsvp party later, so I decided to hang out with the band and their tour manager. They were super nice and I had a great time.
We ended up at Hooters. And I decided to taste the frozen margarita that one of the guys ordered. I loved it. So much that I had many huge Frozen Margaritas. Then we headed to a pub and I kept drinking cocktails of all kind until the pub had to close.
They offered me to sleep in the tour bus because one of the musician was not there so his bunk was free. But I refused and got a cab to go back to my Dad’s place. When I got out of the cab I wasn’t feeling so good and then I got awfully sick. My dad made fun of me when he woke up.
I took a cab with him to work the next day and I vomited in some of the UN toilets (how lucky I am right !). My dad finally kicked me out of his office to get some fresh air … Just for the story, guess what I decided to do ? I went to the Guggenheim … That wasn’t the best idea of the year but I survived.
Anyway, I never got drunk again. And all this to explain why this is a cookies recipe and not a Margarita related recipe. I had some macadamia nuts to put to use so I thought that it would be a good idea to use them in that recipe.
They are so good… Lets be honest on this :.I ate the 32 cookies by myself … I just couldn’t stop. I didn’t wanted to share them with anybody. They are so crunchy, so nutty and then they melt in the mouth … Just delicious !
Hope you had a good Cinco de Mayo !!
Macadamia Mexican Wedding Cookies : (Makes about 32 small cookies)
– 75g / 2.6 oz / 1/2 cup macadamia nuts
– 144g / 5 oz / 1 cup + 2 Tbsp all-purpose flour
– 1/8 Tsp salt
– 113g / 4 oz / 1/2 cup unsalted butter, room température
– 1 Tsp pure vanilla extract
– 40g / 1.4 oz / 1/3 cup icing sugar
For Rolling :
– 60g / 2 oz / 1/2 cup confectioners’ sugar
– Spread the macadamia nuts in a single layer on parchment paper on a baking sheet.
– Bake them at 325°F (160°C) for 10 minutes, until they are light brown and fragrant. Check the nuts frequently and stir them to ensure even toasting. Set aside to cool. Finely grind them in a food processor but careful that it doesn’t turn into a paste.
– Mix together macadamia nuts meal, flour and salt.
– In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter, vanilla and icing sugar until light and fluffy.
– With mixer on low speed add the dry ingredients and mix until well combined
– Wrap with plastic wrap, and chill in the refrigerator fo at least 30 minutes.
– Heat oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
– Using your hands, shape the dough into 1 inch (2,5 cm) balls shape.and transfer them to the lined baking sheets. You can place them 1 inch apart because they don’t spread much. Chill for 30 more minutes.
– Bake them for 12 to 15 minutes.
– Let them slightly cool. While still warm, roll them into the icing sugar. I rolled them twice.
– Transfer to a wire rack to let cool completely.
– Store in an airtight container for up to 1 week if they last that long.
Bon Appétit !