Baking Essentials Mexican Wedding Cookies Recipes

MEXICAN WEDDING COOKIES

Steps:

• Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts.
• Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.
• Remove from the oven and allow the cookies to cool on the tray for a minute or two and then roll each warm cookie in powdered sugar and set them a cooling rack.
• Once the cookies have fully cooled, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!

BAKING ESSENTIALS: MEXICAN WEDDING COOKIES

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 300f (150c).
• Add the softened butter and confectioner's sugar to a bowl, then whisk until smooth and creamy. Then, whisk in 1 tablespoon of the water, plus the vanilla extract, and cinnamon.
• Add the flour in thirds until incorporated, then fold in the pecans.
• This is a dry, almost crumbly batter, so only add the second tablespoon of water if needed. In addition, you cannot use a whisk for this step. She started out with a wooden spoon and did the final mixing using her hands.
• Roll into small tubes, or round balls, she got about 24, then place them on a parchment-lined baking sheet.
• Bake in the preheated oven until the bottoms begin to turn a golden brown, 20 - 25 minutes.
• Allow to cool for about 15 minutes before dusting with the confectioner's sugar.
• PLATE/PRESENT
• I like serving these in the afternoon with a contrasting beverage, like espresso, coffee, or tea. Enjoy.
• Keep the faith, and keep cooking.

MEXICAN WEDDING COOKIES

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.