Buttery Mexican Wedding Cookies Recipes

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MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

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

1 cup (226g) unsalted butter, (softened slightly but still firm, diced into 5 pieces each*)
1 3/4 cups (210g) powdered sugar, (divided)
1/4 tsp salt
2 tsp vanilla extract
1 3/4 cups (249g) all-purpose flour**
1 cup (110g) pecans, (chopped into small bits)

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

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Easy, buttery Christmas treats made with pecans and rolled in powdered sugar...tempted to try one? Learn how to make Mexican wedding cookies, a traditional family favorite, with this easy recipe. We all need more butter in our lives!

Provided by Emma

Categories     Cookies

Time 2h18m

Number Of Ingredients 7

1 cup unsalted butter (softened)
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup pecan halves
1 cup powdered sugar (for rolling)

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.

Nutrition Facts : Calories 119 kcal, Sugar 6 g, Sodium 34 mg, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, Cholesterol 14 mg, UnsaturatedFat 3 g, ServingSize 1 serving

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

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

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

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

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.

BUTTERY MEXICAN WEDDING COOKIES



Buttery Mexican Wedding Cookies image

Make and share this Buttery Mexican Wedding Cookies recipe from Food.com.

Provided by Cupcake-Princess

Categories     Dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 5

1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling baked cookies in
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands with
1 cup pecans, finely chopped

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.

Nutrition Facts : Calories 1369, Fat 105.9, SaturatedFat 49.5, Cholesterol 195.2, Sodium 525.1, Carbohydrate 97, Fiber 6.5, Sugar 25.7, Protein 13.8

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