MEXICAN WEDDING COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 8
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!
SPICY MEXICAN WEDDING COOKIES
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Place the butter and 1/2 cup of the confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes.
- Meanwhile, place the walnuts in the carafe of a food processor. Pulse until almost finely ground, checking after every 5 seconds, about 30 seconds total.
- Whisk together the ground walnuts, flour, cornstarch, cayenne and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together.
- Scoop the dough by heaping tablespoons and roll into a smooth ball in between your palms. Place onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake until golden brown, 16 to 18 minutes. Allow to cool on the baking sheets for 3 minutes before moving to a wire rack to cool completely.
- Place the remaining 1 cup confectioners' sugar in a large bowl. Working in batches, add the cooled cookies to the sugar and toss until evenly coated in sugar. Sprinkle the tops of the cookies lightly with paprika if desired before serving.
MEXICAN WEDDING COOKIES
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
Provided by Dena Kleiman
Categories dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams
MEXICAN WEDDING COOKIES
These are one of the most dreamy cookies! Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they'll leave you savoring every tender bite. Easily one of my favorite holiday cookies and they couldn't be easier to make!
Provided by Jaclyn
Categories Dessert
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
- Mix in vanilla extract.
- Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 - 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Nutrition Facts : Calories 118 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 17 mg, Sugar 6 g, ServingSize 1 serving
PUMPKIN PECAN POLVORONES (MEXICAN WEDDING COOKIES)
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. You can either use a food processor to finely chop the pecans (about 10 pulses should do it, don't blend so well that you end up with pecan butter) or finely chop the pecans with a chef's knife on a cutting board (you might want to let the pecans cool a little before chopping). In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt with an electric mixer on medium speed until light and fluffy. Since I used melted coconut oil, it didn't get light and fluffy but it did blend well (I wonder if it would get light and fluffy with solidified coconut oil at room temperature?). Gradually add the chopped pecans and flour, beating on low speed after each addition until well blended. Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size). Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren't quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.
PECAN MEXICAN WEDDING COOKIES
I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!
Provided by cookiebaker
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- In a large bowl beat butter 30 seconds.
- Add 1/2 cup powdered sugar and cinnamon; beat until combined.
- Beat in 2 teaspoons water and vanilla.
- Stir in flour and pecans with a wooden spoon.
- Shape into 1-inch balls.
- Place on ungreased cookie sheet 1 inch apart.
- Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
- Transfer to wire rack.
- Cool.
- Place 1 cup of powdered sugar in plastic bag.
- Add cookies few at a time; shake gently to coat.
- I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
- I thaw them out before sugaring.
Nutrition Facts : Calories 90.7, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 9.5, Fiber 0.3, Sugar 4.5, Protein 0.8
MEXICAN PECAN COOKIES
This is the best recipe I've tried for the cookies usually called 'Mexican wedding cookies'. These just kind of melt in your mouth with no need to chew on them. The pecan taste is incredible. They are a must for every Christmas reunion with my family.
Provided by Carla
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 90
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
- Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
- Let the cookies cool completely, then roll in remaining confectioners' sugar.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.8 mg, Fat 7.2 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 29.2 mg, Sugar 1.9 g
PUMPKIN-PECAN SPICE COOKIES
It's not fall until you've made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans-talk about fall forward! If their pillow-y, soft texture isn't enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you'll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 42
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
- Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
- Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
DELICIOUS PUMPKIN-PECAN COOKIES
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Provided by AdrienMarie
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g
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.
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