Johnnys Impossible Tawdry Mexican Wedding Cookies Recipe 465

MEXICAN WEDDING COOKIES

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.

MEXICAN WEDDING COOKIES

Steps:

• Make Classic Sugar Cookie dough with almond extract instead of vanilla. Add 1 cup almond flour to the dry ingredients. Chill 30 minutes, then scoop into tiny balls and bake 20 to 25 minutes at 325 degrees. Cool, then toss in confectioners' sugar.

TRADITIONAL MEXICAN WEDDING COOKIES

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

Steps:

• Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
• Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.
• Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
• Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
• Storage
• The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.

CHOCOLATE MEXICAN WEDDING COOKIES

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!

JOHNNY'S IMPOSSIBLE TAWDRY MEXICAN WEDDING COOKIES

Steps:

• Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.
• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.
• Daisy's Variation:
• Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.