Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies 3.9 (21) 17 Reviews 4 Photos A chocolate version of the Mexican Wedding Cookie. Recipe by Karen Ginnis Updated on January 10, 2023 Servings: 8 Yield: 16 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ⅓ cup confectioners' sugar 2 teaspoons vanilla extract 1 ¾ cups all-purpose flour Chocolate Mexican Wedding Cookies Print Recipe Makes 36 (1 1/2-inch) cookies Nutritional Info Ingredients 1 2/3 cups all-purpose flour 1 cup pecan halves (about 3 3/4 ounces), toasted and finely chopped 1/3 cup unsweetened natural cocoa powder 3/4 teaspoon

1 tbsp. cocoa powder. Process. With an electric mixer beat butter until light and fluffy. Add 3/4 cup of confectioners' sugar and cream together. Combine flour, salt, nuts (if using) and cinnamon (if using) in a separate bowl. Add the dry ingredients to the sugar mixture and beat until just combined. Stir in vanilla. 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.

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73 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 1 hrs 20 mins Total Time: 1 hrs 55 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Contrary to popular belief, Mexican wedding cookies aren't just for weddings! They're perfect for all sorts of occasions, from celebrations to whenever you need to satisfy your sweet tooth.

Preheat the oven to 275 °F. Line cookies sheets with parchment paper. Using an electric mixer at low speed, cream the butter and confectioner's sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.

Chocolate Mexican Wedding Cookies are filled with butter, pecans, cinnamon, and mini chocolate chips. Once baked they are rolled in powdered sugar to resemble little snowballs. Traditionally Mexican wedding cookies are made without chocolate, and similar recipes have different names depending on the country.

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.

Directions: 1. Preheat oven to 375ºF. 2. In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans and pepitas. 3.

Step 1: Mix 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. Step 2: Mold Scoop out dough by the tablespoon and shape into 2-in. crescents or roll into balls.

Updated September 28, 2021 37 ratings Add a Comment Irvin Lin 25 Family-Friendly New Year's Eve Recipes FEATURED IN: There's something irresistible about Mexican Wedding cookies. I can't help but reach for them whenever they appear on a cookie platter. These cookies have a crumbly, buttery, nutty texture that just melts in your mouth.

Craving a cookie, but tired of the usual chocolate chip cookies? Try these Mexican wedding cookies today! Mexican Wedding Cookies These buttery and crumbly cookies go by a thousand names. Whether you call them Russian tea cakes, butterballs, snowballs, polvorones, or Mexican wedding cookies - they taste just as magical in any case.

Preheat oven to 350°F. Form dough into 1-inch balls and place on ungreased cookie sheets. Bake until golden, 18 to 20 minutes.

Add melted chocolate and vanilla. Continue beating until well mixed. Add flour, nuts, and salt; beat at low speed, scraping bowl often, until well mixed. STEP 3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. STEP 4. Let stand 5 minutes; carefully remove from cookie sheets. Cool.

Instructions. Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts. Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.

The best part? You need only 6 ingredients to make them in a matter of minutes. Enjoy this melt-in-your-mouth cookie this next holiday season! Jump to: These classic holiday cookies are one of a kind, with a buttery, nutty flavor and perfectly coated in sugar powder.

1 cup butter, softened 1/2 cup granulated sugar 2 teaspoons vanilla or almond extract 2 cups all-purpose flour 1/2 teaspoon salt 2 cups ground nuts, pecans or walnuts 2 cups confectioner's sugar for rolling

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.

Instructions. Preheat oven to 375. In a large mixing bowl, place the shortening, water, vanilla, and egg white. Beat with an electric mixer at medium speed for about a minute. 1/2 cup vegetable shortening, 1/4 cup water, 1 teaspoon vanilla extract, 1 egg white. Add the cake mix.

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