| Subject: Marlen~Mexican Wedding Cakes (2) |
Author:
Terri
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Date Posted: 09/15/07 9:49pm
Mexican Wedding Cookies
1 cup unsalted butter, softened
1/2 confectioners' sugar cup PLUS additional for coating
2 cups sifted flour
1 cup finely chopped nuts
1 teaspoon vanilla extract
Dash salt
Preheat oven to 325* F.
In a large bowl with an electric mixer, beat butter with 1/2 cup confectioners' sugar until light and fluffy. Stir in flour, nuts, vanilla and salt just until blended. Shape into small balls. Place on ungreased baking sheet. Bake in preheated oven until very lightly browned. While cookies are warm, roll to coat in additional confectioners' sugar. Cool. Roll again in confectioners’ sugar. Makes about 3-1/2 dozen cookies
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Chocolate Mexican Wedding Cookies
1 cup butter or margarine, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 cup ground pecans
1/2 cup German sweet chocolate, grated
3/4 teaspoon ground cinnamon
pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated
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. 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. Makes 16 cookies
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