Buttery Mexican Wedding Cookies Recipes

MEXICAN WEDDING COOKIES

Steps:

• Spread the nuts on a small cookie sheet and toast them at 350 F for 7-8 minutes. The nuts should be crisp, nutty tasting, and a darker shade of brown.
• Meanwhile, place the butter in the bowl of a stand mixer and sift 3/4 cup of powdered sugar on top. Beat together on medium high speed until fluffy and lightened in color, about 5-8 minutes.
• While the mixer is going, finely chop the nuts with a sharp knife or a food processor.
• Scrape down the sides of the bowl and beat in the vanilla and salt until well mixed. Gently mix in the flour and nuts on low speed until blended.
• Chill the dough for at least 1 hour. This will keep the dough from sticking to your hands as you roll it into balls later, plus improve the texture of the cookie.
• Once the dough has chilled, roll it into 1-inch diameter balls and place them equally on a parchment-lined cookie sheet.
• Bake at 375 F for 10 minutes, until the bottoms are golden brown. Do not let the tops and sides brown.
• Let them cool for a few minutes as you sift the 1 cup of powdered sugar into a bowl. Roll the warm cookies in the powdered sugar, then let them cool completely, about 20 minutes. Re-roll in powdered sugar before serving.

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.

BUTTERY MEXICAN WEDDING COOKIES

Steps:

• Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
• With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
• Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.

TRADITIONAL MEXICAN WEDDING COOKIES

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.