Chocolate Mexican Wedding Cakes Cookies Recipes

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CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A chocolate version of the Mexican Wedding Cookie.

Provided by Karen Ginnis

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 10

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Steps:

  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  • In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  • Preheat oven to 325 degrees F (180 degrees C).
  • Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  • For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g

CHOCOLATE MEXICAN WEDDING CAKES



Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)



Chocolate Mexican Wedding Cakes (Cookies) image

Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

Steps:

  • In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
  • In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
  • Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Form dough into 1-inch balls and place on ungreased cookie sheets.
  • Bake until golden, 18 to 20 minutes.
  • Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
  • Makes 36 cookies.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.

Provided by Baby Kato

Categories     Dessert

Time 28m

Yield 12-24 cookies

Number Of Ingredients 11

1 cup unsalted butter, softened
1/3 cup powdered sugar
2 teaspoons pure vanilla extract
1 3/4 cups pastry flour
1 cup pecans, ground
1/2 cup milk chocolate, grated
3/4 teaspoon ground cinnamon
1/16 teaspoon ground cayenne pepper
1/8 teaspoon salt
1/2 cup powdered sugar, for garnish
1/4 cup ground cocoa powder

Steps:

  • Preheat oven to 325 degrees F (180 degrees C).
  • In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
  • Add the vanilla extract.
  • In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap the dough in plastic wrap and chill for two hours, until firm.
  • Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
  • Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
  • In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
  • Coat the the cookies while still warm in the sugar and cocoa mix.
  • Enjoy!

MEXICAN WEDDING COOKIE BONES



Mexican Wedding Cookie Bones image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 12 cookies

Number Of Ingredients 11

Two 3.1-ounce discs Mexican chocolate, finely chopped (about 1 cup)
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ancho powder
1/2 cup heavy cream
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for garnish
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
3/4 cup pecans, finely chopped
1/2 teaspoon kosher salt

Steps:

  • For the Mexican hot chocolate ganache: Put the chocolate, vanilla, cinnamon and ancho powder in a medium bowl. Add the heavy cream to a small saucepan and place over medium heat until it just starts to boil. Pour the hot cream over the chocolate. Whisk until the chocolate is melted and the ganache is smooth and evenly combined. Refrigerate until cold.
  • Beat the ganache with an electric mixer at medium-high speed until thickened and lighter in color. Fit a pastry bag with a 1/4-inch round tip. Fill the prepared pastry with the whipped ganache. Refrigerate until ready to use.
  • For the cookies: Preheat the oven to 400 degrees F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  • Add the butter, vanilla and confectioners' sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy, 2 to 3 minutes. Add the flour, pecans and salt and mix until the dough just comes together.
  • Take about a ping pong ball size piece of dough. Form it around a boba straw to make about a 4-inch-long tube (form it close to one end so that it is easier to remove from the straw later). Then, use your fingers to slightly scrunch the dough down on either end, rounding it and forming it into the shape of a dog bone. Repeat with the remaining dough.
  • Arrange the cookies (on the straws) on the prepared baking sheets about 1 inch apart. Bake the cookies, rotating the pans halfway through, until they just begin to turn golden brown around the edges and are just set, about 12 minutes. Let the cookies cool on the pan a few minutes. Use a kitchen towel to hold the straws on one end and carefully push the cookies off the straws.
  • Place the tip of the pastry bag just inside the hole on one end of a cookie and pipe the ganache so that it fills it about halfway. Fill the rest of the cookie from the other side. Repeat with the remaining cookies. Dust with confectioners' sugar and serve.

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

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

1 cup pecan halves
1 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar

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.

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

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

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

1/2 cup pecan halves
2 1/2 cups confectioners' sugar
pinch of salt
1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour

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

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