Chocolate Mexican Wedding Cookies Food

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CHOCOLATE-DIPPED MEXICAN WEDDING COOKIES



Chocolate-Dipped Mexican Wedding Cookies image

Heat your oven to 375 degrees and get ready to make these Chocolate-Dipped Mexican Wedding Cookies. Made with butter, powdered sugar, vanilla, almonds and chocolate, these Chocolate-Dipped Mexican Wedding Cookies will be flying off the plate.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 24 servings, 2 cookies each

Number Of Ingredients 6

3/4 cup sliced almonds, divided
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350°F.
  • Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
  • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
  • Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
  • Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A chocolate version of the Mexican Wedding Cookie.

Provided by Karen Ginnis

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 10

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Steps:

  • 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.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla extract
Zest of 1 orange
2 cups all-purpose flour
Pinch of kosher salt
2/3 cup finely chopped pecans
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  • In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  • Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  • Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  • Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

MEXICAN WEDDING COOKIE BONES



Mexican Wedding Cookie Bones image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 12 cookies

Number Of Ingredients 11

Two 3.1-ounce discs Mexican chocolate, finely chopped (about 1 cup)
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ancho powder
1/2 cup heavy cream
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for garnish
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
3/4 cup pecans, finely chopped
1/2 teaspoon kosher salt

Steps:

  • For the Mexican hot chocolate ganache: Put the chocolate, vanilla, cinnamon and ancho powder in a medium bowl. Add the heavy cream to a small saucepan and place over medium heat until it just starts to boil. Pour the hot cream over the chocolate. Whisk until the chocolate is melted and the ganache is smooth and evenly combined. Refrigerate until cold.
  • Beat the ganache with an electric mixer at medium-high speed until thickened and lighter in color. Fit a pastry bag with a 1/4-inch round tip. Fill the prepared pastry with the whipped ganache. Refrigerate until ready to use.
  • For the cookies: Preheat the oven to 400 degrees F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  • Add the butter, vanilla and confectioners' sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy, 2 to 3 minutes. Add the flour, pecans and salt and mix until the dough just comes together.
  • Take about a ping pong ball size piece of dough. Form it around a boba straw to make about a 4-inch-long tube (form it close to one end so that it is easier to remove from the straw later). Then, use your fingers to slightly scrunch the dough down on either end, rounding it and forming it into the shape of a dog bone. Repeat with the remaining dough.
  • Arrange the cookies (on the straws) on the prepared baking sheets about 1 inch apart. Bake the cookies, rotating the pans halfway through, until they just begin to turn golden brown around the edges and are just set, about 12 minutes. Let the cookies cool on the pan a few minutes. Use a kitchen towel to hold the straws on one end and carefully push the cookies off the straws.
  • Place the tip of the pastry bag just inside the hole on one end of a cookie and pipe the ganache so that it fills it about halfway. Fill the rest of the cookie from the other side. Repeat with the remaining cookies. Dust with confectioners' sugar and serve.

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Provided by Bernie

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 18

Number Of Ingredients 7

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g

MEXICAN CHOCOLATE WEDDING COOKIES



Mexican Chocolate Wedding Cookies image

Try a new take a classic cookie with Mexican Chocolate Wedding Cookies. These Mexican Chocolate Wedding Cookies may just become a new family tradition.

Provided by My Food and Family

Categories     Recipes

Time 1h2m

Yield 27 servings, 2 cookies each

Number Of Ingredients 7

1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
1 cup powdered sugar, divided
1 cup butter, softened
1 tsp. vanilla
2 cups flour
1 cup finely chopped pecans
1/4 tsp. salt

Steps:

  • Heat oven to 350°F.
  • Melt 3 oz. chocolate as directed on package; cool to room temperature. Meanwhile, grate remaining chocolate; place in medium bowl. Stir in 1/2 cup sugar.
  • Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add vanilla and melted chocolate; mix well. Gradually beat in flour until blended. Add nuts and salt; mix well.
  • Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on baking sheets.
  • Bake 12 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Add, 1 at a time, to grated chocolate mixture; toss to evenly coat. Place on wire racks; cool completely.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.6944 g, Sugar 0 g, Protein 2 g

TRADITIONAL MEXICAN WEDDING COOKIES



Traditional Mexican Wedding Cookies image

My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.

Provided by Debs Recipes

Categories     Dessert

Time 45m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans
powdered sugar (for rolling baked cookies in)

Steps:

  • Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
  • Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
  • Chill dough if it seems too soft.
  • Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
  • Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
  • Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
  • NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.

Provided by Dena Kleiman

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 6

1/2 cup pecan halves
2 1/2 cups confectioners' sugar
pinch of salt
1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour

Steps:

  • Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
  • Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
  • Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
  • Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)



Chocolate Mexican Wedding Cakes (Cookies) image

Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

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.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.

Provided by Baby Kato

Categories     Dessert

Time 28m

Yield 12-24 cookies

Number Of Ingredients 11

1 cup unsalted butter, softened
1/3 cup powdered sugar
2 teaspoons pure vanilla extract
1 3/4 cups pastry flour
1 cup pecans, ground
1/2 cup milk chocolate, grated
3/4 teaspoon ground cinnamon
1/16 teaspoon ground cayenne pepper
1/8 teaspoon salt
1/2 cup powdered sugar, for garnish
1/4 cup ground cocoa powder

Steps:

  • Preheat oven to 325 degrees F (180 degrees C).
  • In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
  • Add the vanilla extract.
  • In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap the dough in plastic wrap and chill for two hours, until firm.
  • Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
  • Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
  • In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
  • Coat the the cookies while still warm in the sugar and cocoa mix.
  • Enjoy!

MEXICAN CHOCOLATE COOKIES



Mexican Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 40 to 45 cookies

Number Of Ingredients 13

1 cup all purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon brown sugar
1/2 cup plus 1 tablespoons granulated sugar
3 tablespoons sweet butter, slightly softened
3 tablespoons stick margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla
1 egg white

Steps:

  • Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
  • In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
  • Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
  • Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

Nutrition Facts : Calories 47, Fat 1.8 grams, Cholesterol 2.1 milligrams, Carbohydrate 7.6 grams, Protein .64 grams

MOLE NEW MEXICAN WEDDING COOKIES



Mole New Mexican Wedding Cookies image

Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. - Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup confectioners' sugar, divided
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup ground pecans
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.

Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MEXICAN WEDDING CAKES



Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

MEXICAN WEDDING COOKIES RECIPE



Mexican Wedding Cookies Recipe image

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

1 cup butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped pecans

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

CHOCOLATE CHIP MEXICAN WEDDING CAKES



Chocolate Chip Mexican Wedding Cakes image

These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     Dessert

Time 50m

Yield 4 1/2 dozen, 26 serving(s)

Number Of Ingredients 7

1 cup butter, 2 sticks softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup nuts, finely chopped
2 -2 1/2 teaspoons ground cinnamon
2 cups chocolate chips, divided (12-ounce package)

Steps:

  • Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
  • Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
  • Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

Nutrition Facts : Calories 190.4, Fat 12.9, SaturatedFat 7, Cholesterol 18.8, Sodium 87.5, Carbohydrate 19, Fiber 1.4, Sugar 9.5, Protein 2.2

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From jocooks.com


CHOCOLATE POLVORONES (MEXICAN WEDDING COOKIES) - FOOD RECIPES
Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.
From recipes.studio


MEXICAN WEDDING COOKIES - COOKING CLASSY
How to Make Mexican Wedding Cookies. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined. Mix in vanilla extract.
From cookingclassy.com


HOW TO MAKE SPICED MEXICAN WEDDING COOKIES | KITCHN
The powdered sugar tends to melt as the cookies thaw, so it’s better to freeze the cookies uncoated and coat after thawing right before serving. 1 / 10. Toast the nuts. Toast the nuts in a large frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Transfer to a large plate and cool completely, about 20 minutes.
From thekitchn.com


CHOCOLATE MEXICAN WEDDING COOKIES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MEXICAN WEDDING COOKIES - DINNER, THEN DESSERT
In a stand mixer, beat together the butter and ¾ cup powdered sugar on medium speed until light and fluffy before adding in the vanilla and salt. Sift the flour then add it in until just combined and fold in the pecans. Chill the dough for 2 hours then bake rounded tablespoon sized cookie dough balls at 325 degrees for 12-14 minutes before ...
From dinnerthendessert.com


MEXICAN WEDDING COOKIES RECIPE - THE SPRUCE EATS
Gather the ingredients. Heat the oven to 400 F. Line cookie sheets with parchment paper or leave them ungreased. In a mixing bowl with an electric mixer, beat 1/2 cup powdered sugar and butter until smooth. Add the vanilla to the sugar and butter mixture …
From thespruceeats.com


MEXICAN WEDDING COOKIES RECIPE - LOVE AND LEMONS
Preheat the oven to 350°F and line two baking sheets with parchment paper. In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal. Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.
From loveandlemons.com


CHOCOLATE WEDDING COOKIES RECIPE | MYRECIPES
Step 2. Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets. Step 3. Bake at 400° for 10 minutes. Remove cookies to …
From myrecipes.com


CHOCOLATE MEXICAN WEDDING COOKIES - COOKING MADE EASY
Chocolate Mexican Wedding Cookies. Cup unsalted butter, softened · ⁄ cup powdered sugar · 2. Once baked they are rolled in powdered . Teaspoons pure vanilla extract · 1 3⁄ cups pastry flour · 1. Combine brown sugar and butter in large bowl. Chocolate Mexican Wedding Cookies
From cookingmama.buzz


HOW TO MAKE MEXICAN WEDDING COOKIES | TASTE OF HOME
Preheat the oven to 350°. Cream the butter and confectioners’ sugar together until light and fluffy. Add the vanilla, then gradually beat in the flour. Gently fold in the pecans. Here’s a secret that will make pecans and other nuts the perfect addition to any dessert.
From tasteofhome.com


MEXICAN WEDDING COOKIES: BUTTERY, TENDER, & NUTTY. -BAKING A …
Pheat the oven to 350 degrees F and line baking sheets with parchment paper. Place the butter, granulated sugar, and vanilla in a large mixing bowl and cream together on medium-high speed until very pale and fluffy (about 5 to 7 minutes). Stir in the flour, ground nuts, and salt until just combined.
From bakingamoment.com


CHOCOLATE MEXICAN WEDDING COOKIES | RECIPE | MEXICAN WEDDING …
Jun 14, 2017 - A chocolate version of the Mexican Wedding Cookie.
From pinterest.ca


TOP 41 MEXICAN WEDDING COOKIES BETTY CROCKER RECIPES
Mexican Wedding Cookies Betty Crocker - Share Recipes . 1 week ago share-recipes.net Show details . Instructions. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, cream the butter and vanilla until smooth and creamy, about 2-3 minutes. In a separate mixing bowl, mix …
From mcswe.tibet.org


MEXICAN WEDDING COOKIES - SPEND WITH PENNIES
Place on prepared baking sheet, spacing cookies 1" apart. Bake on 375°F for 10-12 minutes or until bottom edges of cookies are just beginning to turn light golden brown. Remove from oven and allow to cool for 10 minutes before rolling generously through additional powdered sugar. Enjoy!
From spendwithpennies.com


CHOCOLATE CHIP MEXICAN WEDDING CAKES | TOLL HOUSE®
Preheat oven to 350º F. Step 2. Beat butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. Step 3. Bake for 10 to …
From verybestbaking.com


CHOCOLATE MEXICAN WEDDING COOKIES RECIPE - FOOD.COM
To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix until well blended.
From food.com


MEXICAN WEDDING COOKIE BONES FILLED WITH MEXICAN HOT …
Sam Seneviratne shapes these beautiful Mexican Wedding Cookie Bones, inspired by the Holiday Gingerbread Showdown. The ganache filling has warming cinnamon in it to make a delicious treat, no ...
From foodnetwork.com


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