Buttery Mexican Wedding Cookies Recipes

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.

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:

• 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!

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.