Spiced Mexican Wedding Cookies Recipes

Steps:

• Heat oven to 350°F.
• Combine first 3 ingredients.
• Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. 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.
• Place remaining sugar in small bowl. Add warm cookies, 1 at a time, to sugar; turn to evenly coat both sides of each cookie. Place on wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until firm.

Steps:

• Heat oven to 375°F. In small bowl, mix sugar and 3/4 teaspoon of the cinnamon; set aside.
• In medium bowl, stir cookie mix, flour, butter, egg, anise seed, and 1/2 teaspoon cinnamon until soft dough forms. Roll dough into 30 (1-inch) balls. Roll in cinnamon-sugar. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 9 to 12 minutes or until set and light golden brown around the edges. Cool 1 minute; remove from cookie sheet to cooling rack.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Place the butter and 1/2 cup of the confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes.
• Meanwhile, place the walnuts in the carafe of a food processor. Pulse until almost finely ground, checking after every 5 seconds, about 30 seconds total.
• Whisk together the ground walnuts, flour, cornstarch, cayenne and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together.
• Scoop the dough by heaping tablespoons and roll into a smooth ball in between your palms. Place onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
• Bake until golden brown, 16 to 18 minutes. Allow to cool on the baking sheets for 3 minutes before moving to a wire rack to cool completely.
• Place the remaining 1 cup confectioners' sugar in a large bowl. Working in batches, add the cooled cookies to the sugar and toss until evenly coated in sugar. Sprinkle the tops of the cookies lightly with paprika if desired before serving.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Steps:

• Cream butter and powdered sugar together, stir in spices, extract, flour, meal and cranberries. Roll in to small balls, place 1 inch apart. (they shouldn't rise or expand)
• Bake at 350 for 15 mins, or until slightly golden.
• Roll in some powdered sugar twice while hot then once when cooled. Try and get an even coating of powdered sugar.

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.