FAVOURITE MEXICAN WEDDING CAKES - PECAN COOKIE BALLS!
I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks.
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.1, Carbohydrate 10.9, Fiber 0.6, Sugar 6.3, Protein 1
PECAN COOKIE BALLS
These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the 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 remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Nutrition Facts : Calories 210 Calories
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.
PECAN SANDIES (MEXICAN WEDDING COOKIES/CAKE)
These delicious pecan cookies go by many names - Pecan Sandies or Mexican Wedding Cookies/Cake, but they are all the same buttery, melt in your mouth family favorite!
Provided by Karlynn Johnston
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Using a hand mixer or a stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the water and vanilla.
- Stir in the flour and pecans until well blended.
- Cover the dough with plastic wrap and chill in the fridge for at least four hours.
- Preheat the oven to 325 °F.
- Shape the dough into walnut sized balls or crescents. (Crescent shaped are more the traditional Mexican wedding form of these cookies.)
- Place the dough balls or crescents 2 inches apart onto ungreased cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden.
- Cool on a baking rack, then roll in the confectioners sugar. I don't roll them when they are warm as they still will soak up the powdered sugar while cool and this way they don't get sticky.
Nutrition Facts : Calories 122 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 45 mg, Sugar 3 g, ServingSize 1 serving
MEXICAN WEDDING CAKES (COOKIES)
This is a recipe that my oldest daughter received in H.S. in Spanish class. Depending on your mood, likes or dislikes, you can add a 1/2 cup finely chopped walnuts or not.
Provided by AcadiaTwo
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Crème the butter with the cup of sugar and vanilla.
- Mix flour, nuts, and salt.
- Add the mixture of flour, and salt to the butter.
- Form small balls.
- Put on un-greased cookie sheet.
- Bake at 325 degrees F for 20-25 minutes or until lightly brown.
- Roll in confectioner's sugar while the cookies are still warm.
- Enjoy!
Nutrition Facts : Calories 116, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.9, Carbohydrate 10.5, Fiber 0.3, Sugar 2.5, Protein 1.2
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.
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4.4/5 (61)Total Time 35 mins
- Toasting the pecans is optional, but highly recommended. It really brings out the flavors of the pecans. Place them in a dry pan over medium-low heat. Stir frequently until they smell fragrant and nutty. This will take about 2-3 minutes. Remove from the heat and pour into a small bowl to cool while you prepare the dough.
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