Wedding Cake Cookies Recipes

HAWAIIAN WEDDING CAKE COOKIES

Hawaiian Wedding Cake Cookies image

Macadamia nuts and pineapple help give these sweet treats their tropical name.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts, toasted
2 tablespoons finely chopped candied pineapple
Additional confectioners' sugar

Steps:

In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

Nutrition Facts : Calories 323 calories, Fat 24g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

TRADITIONAL MEXICAN WEDDING COOKIES

Traditional Mexican Wedding Cookies image

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

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans
powdered sugar (for rolling baked cookies in)

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

Italian Wedding Cookies image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 dozen

Number Of Ingredients 6

Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds
5 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour

Steps:

Preheat oven to 325 degrees F. Cream butter 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 crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

ITALIAN WEDDING COOKIES

Italian Wedding Cookies image

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Provided by Tonkcats

Categories Dessert

Time 15m

Yield 80 cookies

Number Of Ingredients 7

Ingredients

1 1/2 cups butter or 1 1/2 cups margarine, unsalted
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups almonds, finely ground
1 tablespoon vanilla (plus 1 1/2 teaspoons)
3 cups all-purpose flour, sifted
confectioners' sugar (extra)

Steps:

Preheat oven to 325°F (165°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 minutes. Do not brown.
Cool slightly, then roll in the extra confectioners' sugar.

Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1

MEXICAN WEDDING COOKIES

Mexican Wedding Cookies image

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

Ingredients

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

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

ITALIAN WEDDING COOKIES III

Italian Wedding Cookies III image

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Provided by Chris Hetherington

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 40

Number Of Ingredients 7

Ingredients

1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling

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.

Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g

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