Best Mexican Wedding Cakes Cookies Recipes

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Steps:

• In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
• In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
• Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and place on ungreased cookie sheets.
• Bake until golden, 18 to 20 minutes.
• Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
• Makes 36 cookies.

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 2 baking sheets with parchment paper. Set aside.
• Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
• Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
• Beat in the vanilla extract.
• Add the remaining flour and salt and beat until combined.
• Stir in the nuts.
• Cover and refrigerate the dough for about 1 hour or until firm.
• Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
• Bake about 12-15 minutes, or until the edges of the cookies start to brown.
• Remove from oven and place on a wire rack to cool for about 5 minutes.
• Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
• Store in airtight container for up to 10 days.

MEXICAN WEDDING CAKES (COOKIES)

Steps:

• Crème the butter with the cup of sugar and vanilla.
• Mix flour, nuts, and salt.
• Add the mixture of flour, and salt to the butter.
• Form small balls.
• Put on un-greased cookie sheet.
• Bake at 325 degrees F for 20-25 minutes or until lightly brown.
• Roll in confectioner's sugar while the cookies are still warm.
• Enjoy!

MELT IN YOUR MOUTH COOKIES (MEXICAN WEDDING CAKES)

Steps:

• Cream butter and sugar. Add vanilla. Add flour and nuts and mix until well blended. Shape into crescents or balls and bake in a slow over (325 Deg) for 20 minutes. Cool then sprinkle with powdered sugar.