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
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.
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
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.
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
BUTTERY MEXICAN WEDDING COOKIES
Make and share this Buttery Mexican Wedding Cookies recipe from Food.com.
Provided by Cupcake-Princess
Categories Dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
- With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
- Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.
Nutrition Facts : Calories 1369, Fat 105.9, SaturatedFat 49.5, Cholesterol 195.2, Sodium 525.1, Carbohydrate 97, Fiber 6.5, Sugar 25.7, Protein 13.8
SIMPLE MEXICAN WEDDING COOKIES
These are a speedy version of the traditional recipe. Perfect for bake sales, christmas cookies, and parties. Melt in your mouth delicious... :) My adapted version from www.southernplate.com
Provided by monique.j.jimenez
Categories Dessert
Time 15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Mix butter, water, vanilla, orange zest and egg white thoroughly. Mix in cake mix and nuts until dough holds together. Shape into one inch balls. Place about two inches apart on ungreased cookie sheet. Bake until almost set, about ten minutes. While warm dip tops in powdered sugar, cool.
Nutrition Facts : Calories 126, Fat 6.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 171.9, Carbohydrate 16.8, Fiber 0.2, Sugar 11.7, Protein 1.2
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
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 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
CHOCOLATE MEXICAN WEDDING COOKIES
A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.
Provided by Baby Kato
Categories Dessert
Time 28m
Yield 12-24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (180 degrees C).
- In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
- Add the vanilla extract.
- In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap the dough in plastic wrap and chill for two hours, until firm.
- Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
- Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
- In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
- Coat the the cookies while still warm in the sugar and cocoa mix.
- Enjoy!
MEXICAN WEDDING COOKIES
Steps:
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
- Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
- Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
- Storage
- The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.
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
MEXICAN WEDDING COOKIES
It just wouldn't be a holiday without these cookies at my house. These easy and fun to make cookies make great gifts for any occasion. This version of the cookie recipe came from Good Housekeeping.
Provided by CarolAT
Categories Dessert
Time 45m
Yield 8 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
- In a small bowl, combine flour, baking soda, salt, and ground pecans.
- In a large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.
- Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet.
- Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
- Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if needed.
- Note: Make sure cookies are completely cooled before rolling in the confectioners' sugar; if they're still warm, the coating will get sticky.
- Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Nutrition Facts : Calories 700.8, Fat 38.7, SaturatedFat 16.1, Cholesterol 84.3, Sodium 325.2, Carbohydrate 84.4, Fiber 3.1, Sugar 49.1, Protein 7.3
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.
MEXICAN WEDDING COOKIES
I got this from the regis and kelly show made it, loved it. Very simple to make too. In the original recipe it calls for a little salt which I have omitted.
Provided by sosiboys
Categories Dessert
Time 25m
Yield 36 cookies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat 325°F.
- Lightly grease cooking sheet.
- In large bowl using a mixer or spoon cream butter and sugar until light and fluffy.
- Add vanilla, flour and nuts and mix well.
- Roll dough in 3/4 inch balls between palms.
- Place on sheet. Space 1 1/2 inch apart.
- Bake 15-18 minutes.
- Cool slightly.
- Dust with powder sugar while cookies are warm.
Nutrition Facts : Calories 329.4, Fat 24.9, SaturatedFat 11.6, Cholesterol 45.8, Sodium 123.2, Carbohydrate 24.4, Fiber 1.6, Sugar 5.4, Protein 3.5
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