Best My Moms Wedding Cookies Recipes
SUGAR-DUSTED WEDDING COOKIES
An English, shortbread-based version of the classic Mexican wedding cookie - perfect for homemade wedding favours
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes about 60-70 - easily increased
Number Of Ingredients 7
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.
MEXICAN WEDDING COOKIES RECIPE
Try our Mexican Wedding Cookies Recipe now or forever hold your peace. These tasty treats use just five ingredients and need only 20 minutes of prep time. Say 'I do' to this Mexican Wedding Cookies Recipe.
Provided by My Food and Family
Categories Nuts
Time 35m
Yield 24 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
- Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
- Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0.7857 g, Sugar 0 g, Protein 2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
