Mexican Bride Cookies Recipes

MEXICAN WEDDING COOKIES

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.

TRADITIONAL MEXICAN WEDDING COOKIES

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.

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 BRIDE COOKIES

Steps:

• Preheat oven 350 degrees F (150 degrees C).
• Mix the flour, sugar, salt, and nuts together in a medium bowl. Stir in the vanilla. Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
• Bake for 30 minutes or until they are lightly browned. After they have cooled on a rack, dust them heavily with confectioners' sugar.

MEXICAN WEDDING COOKIES

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.

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.