TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
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
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.
CHOCOLATE MEXICAN WEDDING COOKIES
A chocolate version of the Mexican Wedding Cookie.
Provided by Karen Ginnis
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g
SPANISH WEDDING COOKIES RECIPE - (4/5)
Provided by á-24813
Number Of Ingredients 6
Steps:
- Sift flour and salt together. Let margerine soften. Add sugar and vanilla. Blend until smooth. Add flour mixture and stir in pecans. Roll dough in small balls and bake on cookies sheet at 370 degrees until slightly brown on bottom. Shake in powdered sugar while still warm.
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14 BEST SPANISH COOKIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 5 minsCategory Cookies, Desserts, Recipe RoundupPublished 2021-01-05
- Almendrados (Spanish Almond Cookies) The Spanish love almonds in their desserts and this recipe is full of them. Almendrados are light, soft, and tasty almond cookies.
- Mantecados. Mantecados are Spanish shortbread cookies traditionally served during the holidays. But because they’re so good and easy to make, you can enjoy them any day of the year.
- Polvorones. Polvorones are perhaps the most iconic Spanish cookie there is. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Nevaditos (Spanish Powdered Sugar Cookies) Nevados, or nevaditos, are another traditional Spanish cookie. From the word “nevados,” meaning “snow-capped mountains, these snow-like cookies are covered with powdered sugar.
- Spanish Peanut Cookies. Spanish peanut cookies have the most amazing combination of sweet and salty. Made with peanuts, coconut flakes, oatmeal, and chocolate chips, they combine every ingredient you love in a cookie!
- Polvorones de Canele (Cinnamon Cookies) Polvorones de canele, or cinnamon cookies, are a variety of polvorones with a wonderfully unique flavor. These melt-in-your-mouth cookies are already fantastic as they are.
- Spanish Churros. Churros are the Spanish version of donuts, and they’re popular for good reason. These crisp and tender treats are perfect not just for an afternoon snack, but for breakfast and dessert as well.
- Polvorones de Coco. Polvorones de coco are super soft and flavorful shortbread cookies flavored with almonds and toasted coconut. If you’ve never tried chocolate and coconut together, now is the perfect time to do so.
- Alfajores Recipe (Dulce de Leche Cookies) Alfajores are made of two melt-in-your-mouth cookies with a caramel or dulce de leche filling. These sandwiches are to die for!
- Spanish Cacao and Olive Oil Sweet Crackers. Also known as tortas de aceite, these crackers are melt-in-your-mouth treats flavored with chocolate and olive oil.
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