Lemon Mexican Wedding Cookies Recipes

MEXICAN WEDDING COOKIES

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 (RUSSIAN TEA CAKES)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, cream the butter and vanilla until smooth and creamy, about 2-3 minutes.
• In a separate mixing bowl, mix together the flour, powdered sugar and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Mix in the chopped pecans. Place the dough in the refrigerator for 15 minutes.
• Remove the dough from the fridge. Scoop out dough and roll it out into 1-inch balls. Place the cookie dough on the prepared baking sheet. They don't expand so they don't need a lot of space in between them.
• Bake for 10 to 12 minutes or until lightly browned on the bottom. Remove from the oven and wait just until they are cool enough to handle but still warm. Roll them in powdered sugar and transfer them to a separate plate. Wait until cool, then roll them in powdered sugar once again to generously coat.
• When completely cool, you can store them in an airtight container.

MEXICAN WEDDING COOKIES

Steps:

• Combine all ingredients.
• Form into 1 1/2" balls.
• Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
• Roll in additional powdered sugar while still warm.

LEMON MEXICAN WEDDING COOKIES

Steps:

• In a large bowl, beat together butter and ⅓ cup confectioners' sugar with a mixer at medium speed until creamy, approximately 2 minutes. Beat in lemon zest, lemon extract, and vanilla extract. Beat in flour and salt until well combined. Cover and refrigerate for 1 hour.
• Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
• Divide cold dough into 36 portions. Roll each portion into a ball. Place balls 1 inch apart on prepared baking sheets.
• Bake until set but not browned, approximately 15 minutes. Let cool on baking sheets for 5 minutes before rolling cookies in additional confectioners' sugar. Let cool completely on wire racks. Roll cookies in confectioners' sugar again. Store in an airtight container at room temperature.
• Just before serving, garnish with lemon zest, if desired.

LEMON PECAN SNOWBALL COOKIES

Steps:

• Whisk together in a bowl the flour, cornstarch and salt. Set aside.
• Using an electric mixer with a paddle attachment, beat the butter until soft and fluffy. Adjust the speed of your mixer to low and add the confectioners' sugar, lemon juice, lemon extract and lemon zest. Slowly add in the flour mixture and the finely crushed pecans and mix just until combined.
• Chill in the refrigerator for about 1 hour (this would make the cookie dough harden a bit so it would be easier to handle). You want the cookie dough to remain a bit cold by the time you place them in the oven so they do not flatten or spread too much while baking and retain a good roundish mound shape. Preheat the oven to 350F at the end of one hour.
• Scoop the dough into 1" balls; a small cookie scoop is quite handy for this and will produce uniformly sized balls. Place the balls on a parchment-lined baking sheet or silpat leaving enough space between cookies to allow them to expand. Bake the cookies for 13 to 15 minutes or just until light brown on the bottom.
• Remove the cookies from the oven and let cool on the baking sheet for 4-5 minutes or while still warm. When the cookies are firm enough to handle but still warm, carefully roll the cookies in the powdered sugar. Place on a rack and let the cookies cool completely, then re-roll in the sugar.Make about 34 cookies.

SUGAR FREE MEXICAN WEDDING COOKIES

Steps:

• Preheat your oven to 300 and line your cookie sheets with parchment paper.
• Start by creaming together your softened butter with the granular sugar alternative at a low speed in a mixing bowl. Then blend in the vanilla extract.
• Next, we will add the flour to the mixing bowl. It is best to do this by adding half of the flour at a time, mixing gently between additions. Then you can fold in the chopped nuts.
• For this next step we will shape the cookies into balls (or other shape such as crescent) and place the cookies onto the prepared cookie sheets. Tip: use a tablespoon to scoop out the cookie dough to make your cookie size consistent. Also, if your cookie dough seems to be a bit sticky, you can coat your hands with a bit of flour or oil.
• Bake for 18-20 minutes and allow to cool on a cookie rack, When cooled, roll the cookies in the powdered sugar to coat them.

LEMON SNOWBALL COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth, then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
• Scoop tablespoon sized cookies onto your cookie sheet. These don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
• Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
• Store cookies in an airtight container for up to 3 days or freeze for up to one month.

LEMON SNOWBALL COOKIES

Steps:

• Preheat oven to 350F.
• In a stand mixer or with electric beaters, cream together the butter, powdered sugar, salt, vanilla extract, and lemon zest until light and fluffy (1-2 minutes)
• Add the flour, and mix just until the dough comes together. Give it a final stir by hand to make sure everything is evenly incorporated.
• Using about 1 tablespoon of dough, roll each cookie into a ball and place on an ungreased baking sheet, about an inch apart.
• Bake for 10-12 minutes. The cookies will still be pale and very soft when they come out of the oven, do not over bake. Allow to partially cool on the baking sheet before gently removing to a rack.
• While the cookies are still barely warm, roll them in powdered sugar. Give them a second coat when they are completely cool. Note: if your powdered sugar is lumpy, be sure to sift it before coating.

PISTACHIO WEDDING COOKIES

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
• In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
• Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
• Store in airtight containers.

LEMON WEDDING COOKIES

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract and lemon zest.
• In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
• Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
• Store in airight containers.