Powdered Sugar Mexican Wedding Cakes Recipes

MEXICAN WEDDING CAKES

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

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 II

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.

MEXICAN WEDDING CAKE

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.

MEXICAN WEDDING CAKES

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.

POWDERED SUGAR MEXICAN WEDDING CAKES

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.

MEXICAN WEDDING CAKES

Steps:

• Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
• Preheat oven to 325 degrees F.
• Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
• Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
• Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
• Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
• Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
• Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.

MEXICAN WEDDING CAKES

Steps:

• Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
• Transfer to another bowl and set aside.
• Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
• Put the granulated sugar in the bowl and process until powdery.
• Add the flour and salt and pulse just to mix.
• Add the butter chunks, vanilla and egg yolk.
• Process until the mixture looks damp and begins to clump together.
• Add the nuts and pulse until combined.
• Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
• Preheat the oven to 325.
• Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
• Place 2 inches apart on ungreased cookie sheets (ungreased).
• Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
• Rotate the cookie sheets halfway through the baking time to ensure even baking.
• When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
• Cool completely on a rack before storing.
• If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
• Cookies may be stored, airtight, for at least 2 weeks.

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 CAKES

Steps:

• Cream butter, the 1/2 cup powdered sugar and vanilla.
• Combine flour and pecans.
• Stir into butter mixture.
• Shape dough into 1 inch balls. place on ungreased baking sheet.
• Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
• Roll warm cookies in powdered sugar; cool on wire rack.
• Roll again in powdered sugar.
• Sprinkle with additional chopped pecans if desired.