MEXICAN WEDDING COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
- In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
- Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
- Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
- Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!
MEXICAN WEDDING COOKIES
Steps:
- Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to over mix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
MEXICAN WEDDING COOKIES
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
MEXICAN WEDDING COOKIES
Make and share this Mexican Wedding Cookies recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Form into 1 1/2" balls.
- Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
- Roll in additional powdered sugar while still warm.
MEXICAN WEDDING COOKIES RECIPE
Try our Mexican Wedding Cookies Recipe now or forever hold your peace. These tasty treats use just five ingredients and need only 20 minutes of prep time. Say 'I do' to this Mexican Wedding Cookies Recipe.
Provided by My Food and Family
Categories Nuts
Time 35m
Yield 24 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
- Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
- Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0.7857 g, Sugar 0 g, Protein 2 g
CHOCOLATE MEXICAN WEDDING COOKIES
A chocolate version of the Mexican Wedding Cookie.
Provided by Karen Ginnis
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
- For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g
TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
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PISTACHIO-LEMON MEXICAN WEDDING COOKIES RECIPE - REAL …
From realsimple.com
3.5/5 (13)Total Time 2 hrsServings 40Calories 110 per serving
- Grind the cooled pistachios in a food processor into a fine powder. Add the flour and salt and pulse to combine; set aside.
- Beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high in a medium bowl until fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the pistachio-flour mixture, mixing just until combined (do not overmix). Chill for 1 hour and up to 2 days.
- Heat oven to 325° F with the racks in the upper and lower thirds. Line two baking sheets with parchment. Place the confectioners’ sugar in a small bowl. Roll level tablespoonfuls of the dough into balls and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the sheets halfway through, until the edges are firm and pale golden brown, 16 to 18 minutes. Cool slightly on the baking sheet, then toss the warm cookies in confectioners’ sugar to coat; transfer to a wire rack to cool completely. Dust with additional confectioners’ sugar before serving.
MEXICAN WEDDING COOKIES RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (1)Calories 90 per servingCategory Baking, Dessert
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
- In a separate mixing bowl, mix together the flour, powdered sugar and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Mix in the chopped pecans. Place the dough in the refrigerator for 15 minutes.
- Remove the dough from the fridge. Scoop out dough and roll it out into 1-inch balls. Place the cookie dough on the prepared baking sheet. They don’t expand so they don’t need a lot of space in between them.
LEMON-LIME MEXICAN WEDDING COOKIES RECIPE | …
From myrecipes.com
5/5 (1)Total Time 2 hrsServings 36Calories 116 per serving
- Using an electric mixer on high speed, beat butter and sugar until light, about 3 minutes. Beat in lemon and lime juices. Reduce mixer speed to low and gradually add flour and salt. Batter will be stiff. Scrape down bowl and add pecans. Mix just until pecans are well incorporated. Cover and chill for at least 1 hour.
- Preheat oven to 325°F; line 2 large baking sheets with parchment. Use a level 1-Tbsp. cookie scoop to form small cookies; roll with hands into small balls. Place about 1 inch apart on prepared baking sheets. Bake until set on top and lightly browned around edges, 20 to 25 minutes.
- In a large bowl, mix the confectioners' sugar with lemon and lime zest. Remove cookies from oven and let cool slightly. Working with 5 or 6 at a time, roll still-warm cookies in sugar mixture to coat. Let cool on wire racks. When completely cooled, roll in sugar mixture again until completely covered.
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