About the Chef

With experience as a baker, a chef in a take-out restaurant, and finally as a private chef – Chef Heather Mader decided to bring her passion directly to the people of the Portland Metro area. Black Radish was born from the dream of helping harried professionals and busy families eat delicious, homemade food from the comfort of their homes, thereby giving the most invaluable gift of all….time.

Be sure to visit Chef Mader's Personal Blog for the latest Black Radish Personal Chef Services news, recipes, and more!

Mexican Wedding Cookies

2/3 cup toasted pecans
1 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 teaspoon salt
Topping:
1 cup powdered sugar

Preheat oven to 350 degrees.

Toast nuts on a baking sheet for about 8 minutes. Cool.  Process 2 tbsp flour & nuts in a food process until finely ground (but not a paste).

In an electric mixer, cream butter, sugar & vanilla until light and fluffy. Add flour & salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm. 

Form the dough into 1 inch balls and place on parchment lined baking sheets. Bake on 350 degrees for 10-12 minutes, but do not brown. Roll warm cookies in powdered sugar. Once cookies are cooled, give them a final coating of powdered sugar by rolling them again.

Store in an airtight container. Makes about 3 dozen cookies.