Mexican Christmas Cookies Recipes

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MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla extract
Zest of 1 orange
2 cups all-purpose flour
Pinch of kosher salt
2/3 cup finely chopped pecans
1/2 cup powdered sugar

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!

MEXICAN CINNAMON COOKIES



Mexican Cinnamon Cookies image

My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 dozen.

Number Of Ingredients 11

1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
Dash salt
3/4 cup sugar
COATING:
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners' sugar, optional

Steps:

  • Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

TRADITIONAL MEXICAN WEDDING COOKIES



Traditional Mexican Wedding Cookies image

My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.

Provided by Debs Recipes

Categories     Dessert

Time 45m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans
powdered sugar (for rolling baked cookies in)

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.

MEXICAN COOKIES



Mexican Cookies image

Add a sweet treat to meal of tacos, enchiladas or fajitas with these easy-to-make dessert.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 32 cookies.

Number Of Ingredients 5

4 flour tortillas (6 inches)
1/2 cup semisweet chocolate chips
3/4 teaspoon shortening
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm. , In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN CHRISTMAS COOKIES



MEXICAN CHRISTMAS COOKIES image

Categories     Cookies     Nut     Dessert     Bake     Kid-Friendly

Yield Approximate yield: 6 dozen

Number Of Ingredients 12

3 C. flour
1 t. salt
1 t. ginger
1 t. cinnamon
1 t. ground cloves
6 oz. chopped, pitted dates
1 C. chopped pecans
1 C. butter
2 C. sugar
3 eggs
3 T. milk
1 t. baking soda

Steps:

  • Mix and sift flour, salt and spices; add dates and pecans and mix well. Cream butter well, add sugar gradually and continue creaming until light and fluffy. Add well-beaten eggs and mix well. Add milk in which soda has been dissolved and mix well. Add flour mixture gradually and mix. Form dough into 3 rolls about 2 inches in diameter, wrap in waxed paper and chill thoroughly. Slice thin and bake on baking sheet in preheated oven at 375º for about 10 minutes

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