Pumpkin Pecan Mexican Wedding Cookies Recipes

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PECAN MEXICAN WEDDING COOKIES



Pecan Mexican Wedding Cookies image

I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!

Provided by cookiebaker

Categories     Dessert

Time 40m

Yield 40 cookies

Number Of Ingredients 7

1 cup butter, softened
1/2 cup sifted confectioners' sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups flour
1/2 cup toasted then finely chopped pecans
1 cup sifted powdered sugar

Steps:

  • In a large bowl beat butter 30 seconds.
  • Add 1/2 cup powdered sugar and cinnamon; beat until combined.
  • Beat in 2 teaspoons water and vanilla.
  • Stir in flour and pecans with a wooden spoon.
  • Shape into 1-inch balls.
  • Place on ungreased cookie sheet 1 inch apart.
  • Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
  • Transfer to wire rack.
  • Cool.
  • Place 1 cup of powdered sugar in plastic bag.
  • Add cookies few at a time; shake gently to coat.
  • I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
  • I thaw them out before sugaring.

Nutrition Facts : Calories 90.7, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 9.5, Fiber 0.3, Sugar 4.5, Protein 0.8

MEXICAN PECAN COOKIES



Mexican Pecan Cookies image

This is the best recipe I've tried for the cookies usually called 'Mexican wedding cookies'. These just kind of melt in your mouth with no need to chew on them. The pecan taste is incredible. They are a must for every Christmas reunion with my family.

Provided by Carla

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 90

Number Of Ingredients 5

4 cups all-purpose flour
2 cups very soft butter
3 ½ cups chopped pecans
¼ cup confectioners' sugar
1 cup confectioners' sugar for rolling

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
  • Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
  • Let the cookies cool completely, then roll in remaining confectioners' sugar.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.8 mg, Fat 7.2 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 29.2 mg, Sugar 1.9 g

PECAN SHORTBREAD COOKIES (MEXICAN WEDDING COOKIES)



Pecan Shortbread Cookies (Mexican Wedding Cookies) image

This is a twist on the traditional pecan shortbread cookies, with a little fresh orange juice and zest added to the mixture. Store at room temperature in an airtight container.

Provided by BakerHouston

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 3h55m

Yield 24

Number Of Ingredients 9

1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon freshly squeezed orange juice
1 teaspoon water
½ teaspoon freshly grated orange zest
2 cups all-purpose flour
1 cup very finely chopped pecans
½ cup confectioners' sugar

Steps:

  • Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
  • Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.8 mg, Sugar 7 g

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