Spiced Mexican Wedding Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Place the butter and 1/2 cup of the confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes.
• Meanwhile, place the walnuts in the carafe of a food processor. Pulse until almost finely ground, checking after every 5 seconds, about 30 seconds total.
• Whisk together the ground walnuts, flour, cornstarch, cayenne and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together.
• Scoop the dough by heaping tablespoons and roll into a smooth ball in between your palms. Place onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
• Bake until golden brown, 16 to 18 minutes. Allow to cool on the baking sheets for 3 minutes before moving to a wire rack to cool completely.
• Place the remaining 1 cup confectioners' sugar in a large bowl. Working in batches, add the cooled cookies to the sugar and toss until evenly coated in sugar. Sprinkle the tops of the cookies lightly with paprika if desired before serving.

Steps:

• Heat oven to 375°F. In small bowl, mix sugar and 3/4 teaspoon of the cinnamon; set aside.
• In medium bowl, stir cookie mix, flour, butter, egg, anise seed, and 1/2 teaspoon cinnamon until soft dough forms. Roll dough into 30 (1-inch) balls. Roll in cinnamon-sugar. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 9 to 12 minutes or until set and light golden brown around the edges. Cool 1 minute; remove from cookie sheet to cooling rack.

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets.
• Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes.
• Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks.

Steps:

• Heat oven to 350°F.
• Combine first 3 ingredients.
• Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. 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.
• Place remaining sugar in small bowl. Add warm cookies, 1 at a time, to sugar; turn to evenly coat both sides of each cookie. Place on wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until firm.

Steps:

• Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.