Sugar Dusted Wedding Cookies Recipes

SUGAR-DUSTED LEMON COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Gradually add 1/2 cup (60 grams) of confectioners' sugar. Beat on medium-high speed until light and fluffy. Mix in the lemon juice, zest, and salt. With the mixer speed on low, add the flour in three additions, mixing until incorporated and scraping down the bowl after each addition.
• Scoop the dough by the tablespoon and roll each dough portion into a ball. Gently flatten the dough balls with your fingers and shape into a half-moon. Place each cookie on the prepared baking sheets, at least one inch apart.
• Bake for 15 to 20 minutes, until cookies are lightly browned at the edges. Cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack to cool completely. Dip the cooled cookies into the remaining 1/2 cup (60 grams) of confectioners' sugar.

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.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

SUGAR-DUSTED WEDDING COOKIES

Steps:

• In a large bowl, mix the butter, caster sugar, three yolks and vanilla with a wooden spoon until creamy. Stir in the ground rice and flour - you may need to get your hands in at the end to get all of the dry ingredients incorporated. Roughly divide the mixture into 3.
• Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage - about 1in thick. Use the paper to help you to roll it out as smoothly and evenly as possible. Lightly beat the egg white, then brush all over the dough. Scatter over the preserving sugar and roll so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.
• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, slice each roll into roughly 20-30 small biscuits. Arrange over baking parchment-lined baking trays - they will spread a little so leave gaps. Bake for 8-12 mins until pale golden. Cool on the trays until firm. Can also be frozen at this stage for up to a month.

ITALIAN BRIDE'S PECAN COOKIES (PASTELITOS DE BODA)

Steps:

• Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners' sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well.
• Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges.
• Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners' sugar over them.