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 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
MEXICAN WEDDING COOKIES
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
Provided by Dena Kleiman
Categories dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams
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.
POLVORONES (MEXICAN WEDDING COOKIES)
Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.
Provided by Marcela Valladolid
Categories dessert
Time 1h
Yield makes about 4 dozen
Number Of Ingredients 7
Steps:
- Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
- Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Put the confectioners' sugar in a large bowl.
- Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.
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
Known as polvorones in Mexico, these buttery cookies are a hit during weddings and other special occasions. Almond flour adds a sweet, nutty aroma and replaces the finely ground pecans typically used.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners' sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
- Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners' sugar to coat. Store at room temperature in a covered container.
CLASSIC MEXICAN WEDDING COOKIES
Make and share this Classic Mexican Wedding Cookies recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Line cookie sheets with parchment paper.
- Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
- Beat in the vanilla.
- At low speed gradually add the flour.
- Mix in the pecans with a spatula.
- With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball).
- Continue to dust hands with flour as you make more cookies.
- Place onto prepared cookie sheets.
- Bake for 40 minutes.
- When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 114.1, Fat 8.8, SaturatedFat 4.1, Cholesterol 16.3, Sodium 1, Carbohydrate 8.1, Fiber 0.6, Sugar 2.1, Protein 1.1
PECAN MEXICAN WEDDING COOKIES
I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!
Provided by cookiebaker
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- In a large bowl beat butter 30 seconds.
- Add 1/2 cup powdered sugar and cinnamon; beat until combined.
- Beat in 2 teaspoons water and vanilla.
- Stir in flour and pecans with a wooden spoon.
- Shape into 1-inch balls.
- Place on ungreased cookie sheet 1 inch apart.
- Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
- Transfer to wire rack.
- Cool.
- Place 1 cup of powdered sugar in plastic bag.
- Add cookies few at a time; shake gently to coat.
- I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
- I thaw them out before sugaring.
Nutrition Facts : Calories 90.7, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 9.5, Fiber 0.3, Sugar 4.5, Protein 0.8
CHRISTY'S MEXICAN WEDDING COOKIES
I chose these cookies for a cookie exchange I was in this past Christmas. **They were a huge hit** I had a few recipes for them, but I hadn't ever used them & I was afraid that they wouldn't live up to what I remembered as a child. Mostly because most of the Mexican wedding cookies I have tasted from others were too salty. So I figured out the ingredients / measurements that worked best for me.
Provided by ckinnerson
Categories Dessert
Time 42m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven at 350°F.
- Cream butter and sugar in a large bowl with a fork. Add 2tsp. Vanilla flavoring and 1 ½ Cup Pecans. Fold in 2 ½ cups flour with fork till evenly mixed. Dough will be crumbly. Mold into small balls no bigger than the size of a walnut. Roll through powdered sugar. Place on ungreased cookie sheet.
- Bake in oven for 12 to 15 minutes. Once cookies are cooled, take off cookie sheets and roll in powdered sugar, or shake a few times in a sack of powdered sugar. Store in cool, dry place.
- YIELD: Makes approximately 3 dozen (Depending on the size of your balls).
Nutrition Facts : Calories 125.1, Fat 8.5, SaturatedFat 3.5, Cholesterol 13.6, Sodium 45.3, Carbohydrate 11.4, Fiber 0.7, Sugar 4.3, Protein 1.4
More about "christys mexican wedding cookies food"
MEXICAN WEDDING COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN WEDDING COOKIES RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
MEXICAN WEDDING COOKIES (RUSSIAN TEA CAKES) - THE …
From thefoodcharlatan.com
MEXICAN WEDDING COOKIES - JO COOKS
From jocooks.com
MEXICAN WEDDING COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY MEXICAN WEDDING COOKIES RECIPE - HOW TO MAKE MEXICAN …
From thepioneerwoman.com
MEXICAN WEDDING COOKIES | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
MEXICAN CHRISTMAS-WEDDING COOKIES RECIPE - FOOD.COM
From food.com
CHRISTY'S MEXICAN WEDDING COOKIES (KITCHENPC)
From kitchenpc.com
MEXICAN WEDDING COOKIES RECIPE - TASTINGTABLE.COM
From tastingtable.com
MEXICAN WEDDING COOKIES RECIPE - FOOD.COM
From food.com
CHOCOLATE MEXICAN WEDDING COOKIES RECIPE - FOOD.COM
From food.com
MEXICAN WEDDING COOKIES RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love