Mexican Wedding Cakes I Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

Steps:

• Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
• Sift flour and baking soda together, add to mix.
• Pour into ungreased 9 x 13 baking dish.
• Bake at 350°F for 35 minutes.
• While cake is baking, make topping.
• Cream together cream cheese, sugar, butter and vanilla* at high speed.
• While cake is warm, not hot, put topping on cake.
• *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!

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. Dough can be frozen, tightly wrapped, up to 3 months.
• Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.
• Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess each time. Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.

Steps:

• Cream butter, the 1/2 cup powdered sugar and vanilla.
• Combine flour and pecans.
• Stir into butter mixture.
• Shape dough into 1 inch balls. place on ungreased baking sheet.
• Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
• Roll warm cookies in powdered sugar; cool on wire rack.
• Roll again in powdered sugar.
• Sprinkle with additional chopped pecans if desired.

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.

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.

Steps:

• SIFT TOGETHER flour, soda, and sugar, and then add pecans.
• Next add slightly beaten eggs and the crushed Pineapples.
• Pour batter into a 9x13 cake pan that has been greased and flour.
• Bake 40 minutes at 350 degrees; cake will be dark.
• While cake is still hot, using a fork punch holes in top of cake.
• Mix icing with mixer until smooth and spread on cake while it is still hot!
• Let cake cool and serve.
• Enjoy!

Steps:

• Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
• Preheat oven to 325 degrees F.
• Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
• Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
• Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
• Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
• Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
• Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.