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.
MEXICAN WEDDING CAKES
Also known as Russian Tea Cakes
Provided by Cecilia
Number Of Ingredients 7
Steps:
- In a stand mixer, cream butter and powdered sugar until well combined, add salt, mix well. Add vanilla, mix well. add flour and pecans. Mix until well combined.
- Dough will be soft. Refrigerate at least 45 minutes to allow the dough to firm up.Preheat oven to 350 degrees. Form 1-1 1/2 inch balls. Place on a parchment lined cookie sheet.Bake for 10-12 minutes until bottoms are light brown. Cool on pan for 1 minute.Place on cooling rack, and then roll each cooking in additional powdered sugar to coat. Be careful, they will be warm. Roll through sugar a second time now or if you prefer before serving. Store in airtight tin.
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
MEXICAN TEA CAKES
I found this recipe several years ago on the net when I was looking for a dessert for a Cinco de Mayo celebration.
Provided by Mysterygirl
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 6
Steps:
- Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
- Gradually add flour to make a soft dough that you can shape with your hands.
- Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
- Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
- Remove from oven and let cool on baking sheets until lukewarm.
- Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar.
- Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
- Let stand until cool; store in an airtight container with waxed paper between layers of cookies.
MELT IN YOUR MOUTH PECAN PUFFS
Make and share this Melt In Your Mouth Pecan Puffs recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 37m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees F.
- Cream butter and sugar; add vanilla.
- Stir in flour and nuts.
- Roll into small (1 inch) balls.
- Bake for 27 minutes.
- Remove from oven, roll in powdered sugar while hot.
- Cool.
Nutrition Facts : Calories 1342.5, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 438, Carbohydrate 130.9, Fiber 5.7, Sugar 63.2, Protein 12.6
RUSSIAN WEDDING CAKES
These aren't really cakes - rather small, cake-like cookies. My cousin makes these constantly (much to the delight of the rest of the family)! These are so so so addictive! And for looking so delicate they are surprisingly easy.
Provided by sofie-a-toast
Categories Dessert
Time 13m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
- Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
- While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.
POTECA CAKE
"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.
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 CAKE
This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
Provided by Glenda
Categories Desserts Cakes Wedding Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
- Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
- To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 39.6 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 206.8 mg, Sugar 30.7 g
POWDERED SUGAR MEXICAN WEDDING CAKES
Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.
Provided by Steve_G
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
- Cool pecans completely before proceeding.
- IN THE FOOD PROCESSER (preferred) -----------.
- Process pecans, salt and sugar until pecans are ground very fine.
- Cut the butter in chunks and, with the motor running, add.
- Process until smooth and creamy.
- Scrape down bowl, add vanilla and pulse.
- Add flour and salt, pulse until it starts to clump.
- OR IN THE MIXER-------------.
- Soften butter.
- Grind toasted pecans.
- In medium bowl whisk, flour, nuts and salt until combined.
- Combine sugar and butter in a mixing bowl, beat until light and fluffy.
- Beat in vanilla extract and scrape down bowl.
- Stir on low speed, gradually adding the flour mixture until just incorporated.
- FOR EITHER METHOD-------------.
- Place dough into a bowl and refrigerate for 1 to 3 hours.
- Preheat oven to 350 degrees f.
- Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
- Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
- Rotate pan half way through cooking for even baking.
- Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
- Cool completely on rack and roll again in powdered sugar.
- Store in an airtight container for about 1 month.
Nutrition Facts : Calories 82.1, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4, Carbohydrate 9.9, Fiber 0.2, Sugar 6.2, Protein 0.6
MEXICAN WEDDING CAKES
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. Dough can be frozen, tightly wrapped, up to 3 months.
- Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.
- Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess each time. Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.
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.
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.
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