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.
MEXICAN WEDDING CAKES
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24 cookies
Number Of Ingredients 7
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.
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 CAKES (COOKIES)
This is a recipe that my oldest daughter received in H.S. in Spanish class. Depending on your mood, likes or dislikes, you can add a 1/2 cup finely chopped walnuts or not.
Provided by AcadiaTwo
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Crème the butter with the cup of sugar and vanilla.
- Mix flour, nuts, and salt.
- Add the mixture of flour, and salt to the butter.
- Form small balls.
- Put on un-greased cookie sheet.
- Bake at 325 degrees F for 20-25 minutes or until lightly brown.
- Roll in confectioner's sugar while the cookies are still warm.
- Enjoy!
Nutrition Facts : Calories 116, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.9, Carbohydrate 10.5, Fiber 0.3, Sugar 2.5, Protein 1.2
MEXICAN WEDDING CAKE
I don't why it's called a wedding cake...but that is what my aunt always called it. It is really good. Made it for a girls get-together and everyone wanted the recipe!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
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MEXICAN WEDDING CAKES RECIPE | BON APPéTIT
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- 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.)
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