MEXICAN WEDDING CAKES
The holidays wouldn't be the same without these little "snowball cookies". Very simple to make, and popular in the cookie tins.
Provided by PalatablePastime
Categories Dessert
Time 30m
Yield 50-60 cookies
Number Of Ingredients 7
Steps:
- Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
- Preheat oven to 325 degrees F.
- Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
- Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
- Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
- Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
- Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
- Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.
MEXICAN WEDDING CAKE
Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!
Provided by Donna Luckadoo
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SIFT TOGETHER flour, soda, and sugar, and then add pecans.
- Next add slightly beaten eggs and the crushed Pineapples.
- Pour batter into a 9x13 cake pan that has been greased and flour.
- Bake 40 minutes at 350 degrees; cake will be dark.
- While cake is still hot, using a fork punch holes in top of cake.
- Mix icing with mixer until smooth and spread on cake while it is still hot!
- Let cake cool and serve.
- Enjoy!
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 CAKES II
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.
Provided by Julie Lavado
Categories World Cuisine Recipes Latin American Mexican
Yield 21
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
- Bake for 10-12 minutes.
- Cool completely then roll in additional confectionary sugar.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g
ITALIAN WEDDING COOKIES
Steps:
- Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
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 CAKES
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
MEXICAN WEDDING CAKES
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
- Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
- Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
CHOCOLATE MEXICAN WEDDING CAKES
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHRISTMAS SNOWBALL COOKIES
Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 28 cookies
Number Of Ingredients 6
Steps:
- In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
- In a medium bowl, mix flour and baking powder.
- Add to butter mixture, stir to mix, then beat until well blended.
- Stir in pecans.
- Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
- Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
- If baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies stand on sheets until cool enough to handle.
- Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
- Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
- Set cookies on racks to cool completely.
Nutrition Facts : Calories 151.8, Fat 9.5, SaturatedFat 4.4, Cholesterol 17.4, Sodium 61.5, Carbohydrate 16, Fiber 0.6, Sugar 8.6, Protein 1.4
MEXICAN WEDDING CAKES
Categories Cookies Mixer Nut Dessert Bake Wedding Pecan Spring Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
- Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
- Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
- Sift remaining cinnamon sugar over cookies and serve.
MEXICAN WEDDING CAKE
I don't why it's called a wedding cake...but that is what my aunt always called it. It is really good. Made it for a girls get-together and everyone wanted the recipe!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
- Sift flour and baking soda together, add to mix.
- Pour into ungreased 9 x 13 baking dish.
- Bake at 350°F for 35 minutes.
- While cake is baking, make topping.
- Cream together cream cheese, sugar, butter and vanilla* at high speed.
- While cake is warm, not hot, put topping on cake.
- *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
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