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 COOKIE BONES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- For the Mexican hot chocolate ganache: Put the chocolate, vanilla, cinnamon and ancho powder in a medium bowl. Add the heavy cream to a small saucepan and place over medium heat until it just starts to boil. Pour the hot cream over the chocolate. Whisk until the chocolate is melted and the ganache is smooth and evenly combined. Refrigerate until cold.
- Beat the ganache with an electric mixer at medium-high speed until thickened and lighter in color. Fit a pastry bag with a 1/4-inch round tip. Fill the prepared pastry with the whipped ganache. Refrigerate until ready to use.
- For the cookies: Preheat the oven to 400 degrees F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- Add the butter, vanilla and confectioners' sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy, 2 to 3 minutes. Add the flour, pecans and salt and mix until the dough just comes together.
- Take about a ping pong ball size piece of dough. Form it around a boba straw to make about a 4-inch-long tube (form it close to one end so that it is easier to remove from the straw later). Then, use your fingers to slightly scrunch the dough down on either end, rounding it and forming it into the shape of a dog bone. Repeat with the remaining dough.
- Arrange the cookies (on the straws) on the prepared baking sheets about 1 inch apart. Bake the cookies, rotating the pans halfway through, until they just begin to turn golden brown around the edges and are just set, about 12 minutes. Let the cookies cool on the pan a few minutes. Use a kitchen towel to hold the straws on one end and carefully push the cookies off the straws.
- Place the tip of the pastry bag just inside the hole on one end of a cookie and pipe the ganache so that it fills it about halfway. Fill the rest of the cookie from the other side. Repeat with the remaining cookies. Dust with confectioners' sugar and serve.
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.
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
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
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
MEXICAN WEDDING COOKIES
Make and share this Mexican Wedding Cookies recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Form into 1 1/2" balls.
- Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
- Roll in additional powdered sugar while still warm.
More about "mexican wedding cookie bones food"
MEXICAN WEDDING COOKIES RECIPE - TRADITIONAL …
From mexicoinmykitchen.com
MEXICAN WEDDING COOKIES - SOUTHERN FOOD
From pauladeen.com
MEXICAN WEDDING COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN WEDDING COOKIES - BAREFEET IN THE KITCHEN: …
From barefeetinthekitchen.com
MEXICAN WEDDING COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY MEXICAN WEDDING COOKIES RECIPE - THE PIONEER …
From thepioneerwoman.com
5/5 (1)Servings 2Cuisine AmericanTotal Time 30 mins
MEXICAN WEDDING COOKIES - EASY RECIPES WITH SIMPLE INGREDIENTS
From midwesternhomelife.com
POLVORONES: MEXICAN WEDDING COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEXICAN WEDDING COOKIES {TRADITIONAL BUTTERBALL SNOWBALL COOKIE …
From tastesoflizzyt.com
MEXICAN WEDDING COOKIES RECIPE - COMFORT FOOD RECIPES WITH REAL ...
From theanthonykitchen.com
MEXICAN WEDDING COOKIES - DELICIOUS & SIMPLE RECIPES MADE …
From jocooks.com
MEXICAN WEDDING COOKIES RECIPE - HOME - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY MEXICAN WEDDING COOKIES (AKA SNOWBALL COOKIES) - A FOOD …
From afoodloverskitchen.com
MEXICAN WEDDING COOKIES RECIPE - SIMPLY RECIPES - LESS STRESS.
From simplyrecipes.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