Sugar Dusted Wedding Cookies Food

SUGAR-DUSTED WEDDING COOKIES

Steps:

• In a large bowl, mix the butter, caster sugar, three yolks and vanilla with a wooden spoon until creamy. Stir in the ground rice and flour - you may need to get your hands in at the end to get all of the dry ingredients incorporated. Roughly divide the mixture into 3.
• Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage - about 1in thick. Use the paper to help you to roll it out as smoothly and evenly as possible. Lightly beat the egg white, then brush all over the dough. Scatter over the preserving sugar and roll so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.
• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, slice each roll into roughly 20-30 small biscuits. Arrange over baking parchment-lined baking trays - they will spread a little so leave gaps. Bake for 8-12 mins until pale golden. Cool on the trays until firm. Can also be frozen at this stage for up to a month.

PECAN MEXICAN WEDDING COOKIES

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.

ITALIAN BRIDE'S PECAN COOKIES (PASTELITOS DE BODA)

Steps:

• Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners' sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well.
• Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges.
• Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners' sugar over them.