Best Powdered Sugar Mexican Wedding Cakes Recipes

MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 400 degrees.
• Cream butter adding sugar gradually.
• Blend in salt, vanilla, and flour.
• If too soft, chill until firm.
• Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
• Bake in preheated oven about 12 minutes, or until golden brown.
• While still hot, roll cookies in powdered sugar.
• Move to a wire rack to cool.

MEXICAN WEDDING CAKES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

MEXICAN WEDDING CAKE

Steps:

• SIFT TOGETHER flour, soda, and sugar, and then add pecans.
• Next add slightly beaten eggs and the crushed Pineapples.
• Pour batter into a 9x13 cake pan that has been greased and flour.
• Bake 40 minutes at 350 degrees; cake will be dark.
• While cake is still hot, using a fork punch holes in top of cake.
• Mix icing with mixer until smooth and spread on cake while it is still hot!
• Let cake cool and serve.
• Enjoy!

MEXICAN WEDDING CAKES

Steps:

• Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
• Transfer to another bowl and set aside.
• Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
• Put the granulated sugar in the bowl and process until powdery.
• Add the flour and salt and pulse just to mix.
• Add the butter chunks, vanilla and egg yolk.
• Process until the mixture looks damp and begins to clump together.
• Add the nuts and pulse until combined.
• Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
• Preheat the oven to 325.
• Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
• Place 2 inches apart on ungreased cookie sheets (ungreased).
• Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
• Rotate the cookie sheets halfway through the baking time to ensure even baking.
• When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
• Cool completely on a rack before storing.
• If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
• Cookies may be stored, airtight, for at least 2 weeks.

MEXICAN WEDDING COOKIES

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.

MEXICAN WEDDING CAKES

Steps:

• Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
• Preheat oven to 325 degrees F.
• Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
• Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
• Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
• Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
• Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
• Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.

MEXICAN WEDDING CAKES

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.