CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)
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
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
CHOCOLATE MEXICAN WEDDING COOKIES
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
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!
CHOCOLATE MEXICAN WEDDING COOKIES
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
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
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!
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
CHOCOLATE MEXICAN WEDDING CAKES
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
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-DIPPED MEXICAN WEDDING COOKIES
Heat your oven to 375 degrees and get ready to make these Chocolate-Dipped Mexican Wedding Cookies. Made with butter, powdered sugar, vanilla, almonds and chocolate, these Chocolate-Dipped Mexican Wedding Cookies will be flying off the plate.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
- Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
- Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
- Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MEXICAN WEDDING COOKIE BONES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 11
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 CHOCOLATE WEDDING COOKIES
Try a new take a classic cookie with Mexican Chocolate Wedding Cookies. These Mexican Chocolate Wedding Cookies may just become a new family tradition.
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield 27 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Melt 3 oz. chocolate as directed on package; cool to room temperature. Meanwhile, grate remaining chocolate; place in medium bowl. Stir in 1/2 cup sugar.
- Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add vanilla and melted chocolate; mix well. Gradually beat in flour until blended. Add nuts and salt; mix well.
- Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on baking sheets.
- Bake 12 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Add, 1 at a time, to grated chocolate mixture; toss to evenly coat. Place on wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.6944 g, Sugar 0 g, Protein 2 g
MEXICAN WEDDING COOKIES
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
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
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