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
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
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.
WHOLE GRAIN MEXICAN WEDDING COOKIES
Make and share this Whole Grain Mexican Wedding Cookies recipe from Food.com.
Provided by kelly in TO
Categories Dessert
Time 40m
Yield 1 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Blend the pecans in a food processor until they become a fine meal, but not a paste.
- In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. Add vanilla and bourbon, followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed . On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover entire dough with plastic wrap and chill in the freezer for 10-15 minutes.
- Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown lightly. Dust with powdered sugar.
Nutrition Facts : Calories 2520.5, Fat 179.8, SaturatedFat 83.2, Cholesterol 325.4, Sodium 806.6, Carbohydrate 220.4, Fiber 29.6, Sugar 72.2, Protein 34.5
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
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