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Mexican Wedding Cookies

Brittle, rich, and nutty – Mexican Wedding Cookies are overwhelming. Likewise called Russian Tea Cakes. Make with walnuts, pecans, almonds, or some other nut. There’s something compelling about Mexican Wedding treats. I can’t resist the urge to go after them at whatever point they show up on a treat platter. These treats have a brittle, rich, nutty surface that just melts in your mouth. Like I stated: totally compelling. The delicate, dissolve-away surface of Mexican Wedding treats is because of a rich, rich batter and loads of squashed nuts. These treats don’t have egg to tie them, so they’re brittle rather than chewy. This makes them more like shortbread than, state, sugar treats.

Those squashed nuts in the mixture likewise give these treats their addictive flavor. In spite of the fact that I’ve attempted these treats with squashed almonds and squashed pecans, as far as I might be concerned, walnuts are the best approach. Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

  • 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each*
  • 1 3/4 cups (210g) powdered sugar, divided
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 3/4 cups (249g) all-purpose flour
  • 1 cup (110g) pecans, chopped into small bits

 

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  2. 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.
  3. Mix in vanilla extract.
  4. Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
  5. Mix in pecans.
  6. Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to a baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
  7. Bake in the preheated oven until nearly set, about 13 – 14 minutes.
  8. Let cool on baking sheet until cool enough to handle, about 5 – 8 minutes.
  9. Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through the sugar to coat with a light layer (this layer will seem to melt and get sticky).
  10. Transfer to a cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.

 

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