Mexican Wedding Cookie Bones Recipes

MEXICAN WEDDING COOKIES

Steps:

• Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts.
• Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.
• Remove from the oven and allow the cookies to cool on the tray for a minute or two and then roll each warm cookie in powdered sugar and set them a cooling rack.
• Once the cookies have fully cooled, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!

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:

• 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.

MEXICAN WEDDING COOKIE BONES

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.

CHOCOLATE MEXICAN WEDDING COOKIES

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.

MEXICAN WEDDING COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
• Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.
• Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
• Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
• Storage
• The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.

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.

MEXICAN WEDDING COOKIES RECIPE

Steps:

• Heat oven to 350°F.
• Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
• Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
• Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.