JOHNNY'S IMPOSSIBLE TAWDRY MEXICAN WEDDING COOKIES
Provided by Daisy Martinez
Categories dessert
Time 1h16m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.
- Daisy's Variation:
- Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.
WONDERFUL WEDDING COOKIES
This is a recipe that I came up with over Christmas this year. If you like those wedding cookies (in the pink box) you will love this cookie!
Provided by surprize27_gal
Categories Dessert
Time 25m
Yield 5-6 dozen
Number Of Ingredients 8
Steps:
- In a food processor, process pecans, cinnamon and powdered sugar until fine crumbs form.
- Add in butter pieces then vanilla and coconut extracts. Scrape the bowl at least once to blend well.
- Add flour using the pulse action on food processor until everything sticks together.
- Fold in the chocolate chips.
- NOTE: (If you do not have a food processor, buy fine chopped pecan pieces and use a pastry blender).
- Refrigerate for 2 hours wrapped in plastic.
- Remove from frig and roll into 1/2 inch balls. Place cookies on a cookie sheet and bake at 375°F for 12-15 minutes. Cool for 5 minutes and roll cookies in a pie plate filled with powdered sugar. Finish by cooling on a rack.
- Hint: Cookies will not expand much in the oven. So, really load up that cookie sheet.
- Enjoy!
Nutrition Facts : Calories 805.5, Fat 56, SaturatedFat 28.5, Cholesterol 97.6, Sodium 265.3, Carbohydrate 73.1, Fiber 4.3, Sugar 31.1, Protein 8
ITALIAN WEDDING COOKIES
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Provided by Tonkcats
Categories Dessert
Time 15m
Yield 80 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (165°C).
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy.
- Add almonds and vanilla.
- Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie.
- Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
- Cool slightly, then roll in the extra confectioners' sugar.
Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1
SUGAR-DUSTED WEDDING COOKIES
An English, shortbread-based version of the classic Mexican wedding cookie - perfect for homemade wedding favours
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes about 60-70 - easily increased
Number Of Ingredients 7
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.
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