Best Marthas Mexican Wedding Cookies Recipes

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MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

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.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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

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

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Categories     Cookies     Side     Bake     Wedding     Pecan

Yield makes about 6 dozen

Number Of Ingredients 7

1 cup (3 3/4 ounces) pecan halves
2 cups confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Steps:

  • Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a food processor, combine pecans with 1/4 cup confectioners' sugar; pulse until nuts are finely ground. In a large bowl, whisk together the sugar-nut mixture, flour, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup confectioners' sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed. Beat in the vanilla and almond extracts.Add the flour mixture, and beat on low speed until the dough just comes together.
  • Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely.
  • Place remaining 1 cup confectioners' sugar in a shallow bowl, and roll cookies in it to coat completely. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.

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

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.

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Known as polvorones in Mexico, these buttery cookies are a hit during weddings and other special occasions. Almond flour adds a sweet, nutty aroma and replaces the finely ground pecans typically used.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 30 cookies

Number Of Ingredients 11

2 sticks unsalted butter
1/2 cup granulated sugar
3/4 cup confectioners' sugar, plus more for coating
2 egg yolks
1 teaspoon almond extract
1 teaspoon grated orange zest
2 1/4 cups all-purpose flour
1 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Coarse sugar, for sprinkling

Steps:

  • Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners' sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners' sugar to coat. Store at room temperature in a covered container.

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