MEXICAN WEDDING COOKIES
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
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 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.
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
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.
MEXICAN WEDDING COOKIES
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
Provided by Dena Kleiman
Categories dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams
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