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 CHIP MEXICAN WEDDING CAKES
These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.
Provided by lauralie41
Categories Dessert
Time 50m
Yield 4 1/2 dozen, 26 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
- Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
- Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.
Nutrition Facts : Calories 190.4, Fat 12.9, SaturatedFat 7, Cholesterol 18.8, Sodium 87.5, Carbohydrate 19, Fiber 1.4, Sugar 9.5, Protein 2.2
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
CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield 1 (2 layer) cake
Number Of Ingredients 18
Steps:
- Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
- Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
- Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
- Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
- Preheat oven to 350 degrees F.
- Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
- Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
- Frost cake and decorate as desired.
MEXICAN WEDDING CAKES
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
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
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 CAKES II
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.
Provided by Julie Lavado
Categories World Cuisine Recipes Latin American Mexican
Yield 21
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
- Bake for 10-12 minutes.
- Cool completely then roll in additional confectionary sugar.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g
MEXICAN WEDDING CAKES
Categories Cookies Mixer Nut Dessert Bake Wedding Pecan Spring Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
- Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
- Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
- Sift remaining cinnamon sugar over cookies and serve.
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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MEXICAN CHOCOLATE WEDDING CAKES RECIPE | LAND O’LAKES
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3.9/5 (8)Servings 60Cuisine MexicanCategory Shaped, Cookie, Dessert
- Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate and vanilla. Continue beating until well mixed. Add flour, nuts, and salt; beat at low speed, scraping bowl often, until well mixed.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set.
- Let stand 5 minutes; carefully remove from cookie sheets. Cool 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool.
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