Recipes for "mexican wedding cookies"

Gather all ingredients.

Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.

Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.

Place 2 inches apart onto unlined cookie sheets.

Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.

Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.

Transfer to an airtight container and store at room temperature.

Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.

Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.

Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.

Roll cooled cookies in additional confectioners' sugar.

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

Gradually add the dry ingredients to the creamed mixture.

Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

Preheat oven to 325 degrees F (180 degrees C).

Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.

Preheat the oven to 325 degrees F (165 degrees C).

Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.

Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes.

Remove the pan from heat and let the nuts cool in the pan.

Simply Recipes / Irvin Lin

Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed.

(Alternatively, pulse in a food processor until powdery. Be careful of over-processing or the nuts will turn into nut butter!)

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate.

Mix on low speed. As the dry ingredients start to absorb into the butter-sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer.

Simply Recipes / Irvin Lin

Mix on low speed to incorporate.

Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick. Wrap tightly with the plastic wrap and place in the refrigerator for at least 1 hour or until the dough is firm.

Simply Recipes / Irvin Lin

About 10 minutes before you're ready to bake, preheat the oven to 350°F.

Line 2 baking sheet with parchment paper or a silicon baking mat.

Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl. Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough. (If your dough chilled longer than 1 hour, you may need to let it soften for a few minutes at room temperature.)

Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart.

Simply Recipes / Irvin Lin

Bake for 17 to 19 minutes or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking.

Return the cookies to the cooling rack and let cool completely before serving.

Simply Recipes / Irvin Lin

Store at room temperature in an airtight container. They will keep well for at least a week.

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