Authentic Mexican Wedding Cookies
The recipe Authentic Mexican Wedding Cookies could satisfy your Mexican craving in approximately 45 minutes. This recipe serves 48 and costs 14 cents per serving. One serving contains 87 calories, 1g of protein, and 5g of fat. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up all purpose flour, powdered sugar, ground cinnamon, and a few other things to make it today. 8 people have tried and liked this recipe. It is brought to you by Foodista. Only a few people really liked this dessert. Wedding will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is improvable. Mexican Wedding Cookies, Mexican Wedding Cookies, and Mexican Wedding Cookies are very similar to this recipe.
Servings: 48
Ingredients:
2 sticks butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
Equipment:
hand mixer
bowl
oven
pie form
whisk
baking sheet
Cooking instruction summary:
Beat butter in large bowl in an electric mixer until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes. Preheat oven to 350F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough. Sift remaining cinnamon sugar over cookies and serve.
Step by step:
1. Beat butter in large bowl in an electric mixer until light and fluffy.
2. Add 1/2 cup powdered sugar and vanilla; beat until well blended.
3. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes.
4. Preheat oven to 350F.
5. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
6. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
7. Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet.
8. Gently toss warm cookies in cinnamon sugar to coat completely.
9. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough.
10. Sift remaining cinnamon sugar over cookies and serve.
Nutrition Information:
covered percent of daily need
