Italian Brides Pecan Cookies Pastelitos De Boda Recipes

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GRACE HSUI



Grace Hsui image

Provided by Grace Hsui

Yield Around 40 Cakes

Number Of Ingredients 9

250g (2 cups) All-Purpose Flour
130g (1 cup) Pecans, lightly toasted
230g (8oz, or 2 sticks) Unsalted Butter, softened
30g (¼-cup) Confectioners Sugar
5g (1t) Vanilla Extract
2g (½t) Almond Extract
1g (½t) Ground Cinnamon, optional
2g (½t) Kosher Salt
240g (2 cups, unsifted) Confectioner's Sugar

Steps:

  • Dough:Grind the flour and pecans together until the nuts are finely chopped.Cream the butter and sugar together, and add the extracts. Mix well.Add the dry ingredients to the butter mixture, and mix until just combined. Chill the dough in the refrigerator for 1-2 hours.Set the oven to 350°F (177°C). Scoop the dough into tablespoon-size rounds, set them on cookie sheets, and bake for 15 minutes.Place the cookies onto a cooling rack for 5-10 minutes before beginning to coat them in sugar.
  • Coating:Pour the sugar into a large mixing bowl, and gently place a few cookies at a time into the sugar. Roll the wedding cakes around to cover, then place them back onto the cooling rack. Repeat a second time to get a good coating.Cool completely before eating and storing.

PASTELITOS DE BODA



Pastelitos De Boda image

In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes-they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! -Terri Lins, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 8

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/4 cup heavy whipping cream
Additional confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly. , Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight. , Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar.

Nutrition Facts : Calories 185 calories, Fat 13g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 112mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

ITALIAN BRIDE'S PECAN COOKIES (PASTELITOS DE BODA)



Italian Bride's Pecan Cookies (Pastelitos De Boda) image

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmet's Favorite Cookies: 1941-2008".

Provided by blucoat

Categories     Drop Cookies

Time 20m

Yield 24 cookies

Number Of Ingredients 5

2 cups all-purpose flour
1/2 cup confectioners' sugar, sifted, plus additional for dusting the cookies
1 cup pecans, ground fine in batches in a spice grinder
1 teaspoon vanilla
1 cup unsalted butter, softened

Steps:

  • Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners' sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well.
  • Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges.
  • Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners' sugar over them.

Nutrition Facts : Calories 147.3, Fat 11, SaturatedFat 5.2, Cholesterol 20.3, Sodium 1.3, Carbohydrate 11.1, Fiber 0.7, Sugar 2.7, Protein 1.6

PASTELITOS DE BODA (BRIDE'S COOKIES)



Pastelitos de Boda (Bride's Cookies) image

The name of this recipe means 'bride's cookies' and they are traditionally served at Mexican weddings. These cookies are crumbly pecan cookies, but you can make variations with other nuts or cinnamon if you wish. I personally like making them with almonds.

Provided by jess huddy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 24

Number Of Ingredients 7

2 cups all-purpose flour
1 cup finely chopped almonds
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt
2 sticks unsalted butter
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together flour, almonds, 1/2 cup confectioners' sugar, vanilla extract, and salt in a bowl. Cut in butter until mixture forms a ball.
  • Shape dough into patties. Place on ungreased cookie sheets.
  • Bake in the preheated oven until cookies are delicately brown, about 30 minutes. Remove from the oven and let cookies cool on a wire rack for 10 minutes before dusting with 2 tablespoons confectioners' sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 10.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 7.8 mg, Sugar 3.5 g

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