Pecan Puffs Or Mexican Wedding Cakes Recipes

Steps:

• Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
• Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
• Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
• When cool, roll again in sugar at least once but I like to do it twice for a better finish.

Steps:

• Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
• Transfer to another bowl and set aside.
• Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
• Put the granulated sugar in the bowl and process until powdery.
• Add the flour and salt and pulse just to mix.
• Add the butter chunks, vanilla and egg yolk.
• Process until the mixture looks damp and begins to clump together.
• Add the nuts and pulse until combined.
• Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
• Preheat the oven to 325.
• Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
• Place 2 inches apart on ungreased cookie sheets (ungreased).
• Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
• Rotate the cookie sheets halfway through the baking time to ensure even baking.
• When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
• Cool completely on a rack before storing.
• If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
• Cookies may be stored, airtight, for at least 2 weeks.

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.

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.

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.

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

Steps:

• Preheat oven to 350 degrees.
• Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
• Cool pecans completely before proceeding.
• IN THE FOOD PROCESSER (preferred) -----------.
• Process pecans, salt and sugar until pecans are ground very fine.
• Cut the butter in chunks and, with the motor running, add.
• Process until smooth and creamy.
• Scrape down bowl, add vanilla and pulse.
• Add flour and salt, pulse until it starts to clump.
• OR IN THE MIXER-------------.
• Soften butter.
• Grind toasted pecans.
• In medium bowl whisk, flour, nuts and salt until combined.
• Combine sugar and butter in a mixing bowl, beat until light and fluffy.
• Beat in vanilla extract and scrape down bowl.
• Stir on low speed, gradually adding the flour mixture until just incorporated.
• FOR EITHER METHOD-------------.
• Place dough into a bowl and refrigerate for 1 to 3 hours.
• Preheat oven to 350 degrees f.
• Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
• Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
• Rotate pan half way through cooking for even baking.
• Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
• Cool completely on rack and roll again in powdered sugar.
• Store in an airtight container for about 1 month.

Steps:

• Cream butter, add sugar and remaining ingredients.
• Roll into small balls, and place on cookie sheet.
• Bake in 325 F oven for 30 minutes.
• Roll balls into powdered sugar when hot, and again when cool.
• Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.