GRANDMA'S PECAN PUFFS
These Pecan Puffs are the perfect combination of crumbly and soft. A delicate pecan flavor that improves as they sit! They literally melt in your mouth!
Provided by Lindsey
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Line baking sheets with parchment.
- In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
- On low speed add the flour, salt and pecans; mix until combined.
- Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
- Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
- Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
- Store in an airtight container at room temperature for 5-6 days.
Nutrition Facts : Calories 146 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 110 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
MEXICAN WEDDING CAKES
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
- Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
- Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
PANCETTA, PEAR & PECAN PUFFS
I was recently at a wedding reception where the menu was all small bites. Here's my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 178mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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 PUFFS II
These are similar to Russian Tea Cakes but use cake flour instead of regular. They literally melt in you mouth!!!
Provided by Millie Kae
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 8.8 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 27.4 mg, Sugar 3.7 g
PECAN PUFFS
A little puff of pecan-y goodness. Melts in your mouth. Perfect for the holidays. I have had this in my Christmas Cookie repertoire for many years.
Provided by Junebug
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°.
- Put on some Christmas music.
- Chop pecan in a food processor or by knife.
- Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
- Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
- Bake at 300° 15-20 minutes.
- (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.
Nutrition Facts : Calories 55.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 6.8, Sodium 38.8, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 0.6
PECAN PUFFS
I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly. -Leslie Link-Terry, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.
Nutrition Facts : Calories 95 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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
MELT IN YOUR MOUTH PECAN PUFFS
Make and share this Melt In Your Mouth Pecan Puffs recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 37m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees F.
- Cream butter and sugar; add vanilla.
- Stir in flour and nuts.
- Roll into small (1 inch) balls.
- Bake for 27 minutes.
- Remove from oven, roll in powdered sugar while hot.
- Cool.
Nutrition Facts : Calories 1342.5, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 438, Carbohydrate 130.9, Fiber 5.7, Sugar 63.2, Protein 12.6
POWDERED SUGAR MEXICAN WEDDING CAKES
Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.
Provided by Steve_G
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
- Cool pecans completely before proceeding.
- IN THE FOOD PROCESSER (preferred) -----------.
- Process pecans, salt and sugar until pecans are ground very fine.
- Cut the butter in chunks and, with the motor running, add.
- Process until smooth and creamy.
- Scrape down bowl, add vanilla and pulse.
- Add flour and salt, pulse until it starts to clump.
- OR IN THE MIXER-------------.
- Soften butter.
- Grind toasted pecans.
- In medium bowl whisk, flour, nuts and salt until combined.
- Combine sugar and butter in a mixing bowl, beat until light and fluffy.
- Beat in vanilla extract and scrape down bowl.
- Stir on low speed, gradually adding the flour mixture until just incorporated.
- FOR EITHER METHOD-------------.
- Place dough into a bowl and refrigerate for 1 to 3 hours.
- Preheat oven to 350 degrees f.
- Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
- Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
- Rotate pan half way through cooking for even baking.
- Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
- Cool completely on rack and roll again in powdered sugar.
- Store in an airtight container for about 1 month.
Nutrition Facts : Calories 82.1, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4, Carbohydrate 9.9, Fiber 0.2, Sugar 6.2, Protein 0.6
MEXICAN WEDDING CAKES
Also known as Russian Tea Cakes, these little cookies are perfection! The dough is easy to work with, and the cookies are perfectly tender and crumbly but sturdy enough to hold together until you bite into them. The egg yolk does wonderful things for the texture. Prep time includes chilling dough. Recipe by Alice Medrich.
Provided by Tracy K
Categories Dessert
Time 2h37m
Yield 3 dozen cookies (approx)
Number Of Ingredients 8
Steps:
- Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
- Transfer to another bowl and set aside.
- Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
- Put the granulated sugar in the bowl and process until powdery.
- Add the flour and salt and pulse just to mix.
- Add the butter chunks, vanilla and egg yolk.
- Process until the mixture looks damp and begins to clump together.
- Add the nuts and pulse until combined.
- Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
- Preheat the oven to 325.
- Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
- Place 2 inches apart on ungreased cookie sheets (ungreased).
- Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
- Rotate the cookie sheets halfway through the baking time to ensure even baking.
- When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
- Cool completely on a rack before storing.
- If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
- Cookies may be stored, airtight, for at least 2 weeks.
Nutrition Facts : Calories 1344, Fat 99, SaturatedFat 44.3, Cholesterol 232.8, Sodium 665, Carbohydrate 98.2, Fiber 8.4, Sugar 20.5, Protein 22
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
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