MEXICAN PECAN COOKIES
This is the best recipe I've tried for the cookies usually called 'Mexican wedding cookies'. These just kind of melt in your mouth with no need to chew on them. The pecan taste is incredible. They are a must for every Christmas reunion with my family.
Provided by Carla
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 90
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
- Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
- Let the cookies cool completely, then roll in remaining confectioners' sugar.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.8 mg, Fat 7.2 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 29.2 mg, Sugar 1.9 g
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!
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
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
MEXICAN TEA COOKIES
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets. Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. , For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners' sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MEXICAN PECAN COOKIES
Make and share this Mexican Pecan Cookies recipe from Food.com.
Provided by uncle ben
Categories Dessert
Time 40m
Yield 7 1/2 dozen, 90 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
- Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
- Let the cookies cool completely, then roll in remaining confectioners' sugar.
Nutrition Facts : Calories 92.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 10.8, Sodium 29.2, Carbohydrate 6.5, Fiber 0.6, Sugar 1.8, Protein 1
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