Mexican Wedding Ring Cookies Food

TRADITIONAL MEXICAN WEDDING COOKIES

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 RECIPE

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.

MEXICAN WEDDING COOKIES

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.

MEXICAN WEDDING COOKIES

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.

CHOCOLATE MEXICAN WEDDING COOKIES

Steps:

• In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
• In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
• Gradually add the dry ingredients to the creamed mixture.
• Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
• Preheat oven to 325 degrees F (180 degrees C).
• Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
• For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

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

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!

SIMPLE MEXICAN WEDDING COOKIES

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.

MELT IN YOUR MOUTH WEDDING COOKIES

Steps:

• Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand.
• Bake at 350 degrees for 8 minutes, or until light brown.
• Roll warm cookies in powered sugar.

MEXICAN WEDDING COOKIES

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.