Lime Laced Mexican Wedding Cakes

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   Prep time does not include refrigeration time of the dough.

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   Can be made in either a food processor or a mixer.

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   In food processor:

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   Add nuts, flour, sugar, cinnamon, salt and lime zest/juice to food processor. Pulse to form a coarse meal. Add butter pieces and pulse until a dough forms. Shape dough into a disk and refrigerate until firm, about an hour or up to overnight.

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   Mixer:

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   Finely chop nuts. Cream together butter, sugar, lime zest and juice. Stir in nuts, flour, cinnamon, and salt. Shape dough into disk and refrigerate until firm, about an hour or up to overnight.

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   When ready to bake, preheat oven to 350F. Remove dough from fridge and allow to soften about 20 minutes, until malleable. Form 1 Tablespoon-sized balls and place on parchment lined baking sheet. The dough will be crumbly and I have found rolling the balls helps them stick together.

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   Bake until edges are golden brown, about 20 minutes, rotating pan halfway through baking.

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   Cool 5 minutes on baking sheet before removing to wire rack to cool completely. Once cooled, roll in powdered sugar to coat. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.