Pecan Puffs Or Mexican Wedding Cakes Recipes

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GRANDMA'S PECAN PUFFS



Grandma's Pecan Puffs image

These Pecan Puffs are the perfect combination of crumbly and soft. A delicate pecan flavor that improves as they sit! They literally melt in your mouth!

Provided by Lindsey

Categories     Dessert

Time 1h5m

Number Of Ingredients 7

1 cup butter (room temperature)
¼ cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
1 cup chopped pecans (toasted and cooled)
Confectioner's sugar (as needed for rolling)

Steps:

  • Preheat oven to 300°F. Line baking sheets with parchment.
  • In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
  • On low speed add the flour, salt and pecans; mix until combined.
  • Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
  • Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
  • Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
  • Store in an airtight container at room temperature for 5-6 days.

Nutrition Facts : Calories 146 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 110 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)



Pecan Puffs (Aka Mexican Wedding Cakes or Russian Tea Cakes) image

One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 6

1 cup butter
4 tablespoons powdered sugar (heaping)
2 tablespoons vanilla
2 cups all-purpose flour
2 cups pecans, ground (or very finely chopped)
powdered sugar, for rolling cookies in

Steps:

  • Cream butter, add sugar and remaining ingredients.
  • Roll into small balls, and place on cookie sheet.
  • Bake in 325 F oven for 30 minutes.
  • Roll balls into powdered sugar when hot, and again when cool.
  • Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

POWDERED SUGAR MEXICAN WEDDING CAKES



Powdered Sugar Mexican Wedding Cakes image

Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.

Provided by Steve_G

Categories     Dessert

Time 50m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup pecan halves
1 cup powdered sugar
1 pinch salt
1 1/2 cups powdered sugar (for topping)

Steps:

  • Preheat oven to 350 degrees.
  • Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
  • Cool pecans completely before proceeding.
  • IN THE FOOD PROCESSER (preferred) -----------.
  • Process pecans, salt and sugar until pecans are ground very fine.
  • Cut the butter in chunks and, with the motor running, add.
  • Process until smooth and creamy.
  • Scrape down bowl, add vanilla and pulse.
  • Add flour and salt, pulse until it starts to clump.
  • OR IN THE MIXER-------------.
  • Soften butter.
  • Grind toasted pecans.
  • In medium bowl whisk, flour, nuts and salt until combined.
  • Combine sugar and butter in a mixing bowl, beat until light and fluffy.
  • Beat in vanilla extract and scrape down bowl.
  • Stir on low speed, gradually adding the flour mixture until just incorporated.
  • FOR EITHER METHOD-------------.
  • Place dough into a bowl and refrigerate for 1 to 3 hours.
  • Preheat oven to 350 degrees f.
  • Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
  • Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
  • Rotate pan half way through cooking for even baking.
  • Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
  • Cool completely on rack and roll again in powdered sugar.
  • Store in an airtight container for about 1 month.

Nutrition Facts : Calories 82.1, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4, Carbohydrate 9.9, Fiber 0.2, Sugar 6.2, Protein 0.6

MEXICAN WEDDING CAKES (COOKIES)



Mexican Wedding Cakes (Cookies) image

This is a recipe that my oldest daughter received in H.S. in Spanish class. Depending on your mood, likes or dislikes, you can add a 1/2 cup finely chopped walnuts or not.

Provided by AcadiaTwo

Categories     Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 5

1 cup butter or 1 cup margarine
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 cups flour
1/8 teaspoon salt

Steps:

  • Crème the butter with the cup of sugar and vanilla.
  • Mix flour, nuts, and salt.
  • Add the mixture of flour, and salt to the butter.
  • Form small balls.
  • Put on un-greased cookie sheet.
  • Bake at 325 degrees F for 20-25 minutes or until lightly brown.
  • Roll in confectioner's sugar while the cookies are still warm.
  • Enjoy!

Nutrition Facts : Calories 116, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.9, Carbohydrate 10.5, Fiber 0.3, Sugar 2.5, Protein 1.2

PECAN PUFFS



Pecan Puffs image

A little puff of pecan-y goodness. Melts in your mouth. Perfect for the holidays. I have had this in my Christmas Cookie repertoire for many years.

Provided by Junebug

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 7

1/2 cup salted butter, softened
2 tablespoons sugar
1 teaspoon vanilla
3/4 cup finely chopped pecans
1 cup cake flour
1/4 teaspoon salt (or less)
powdered sugar, reserved

Steps:

  • Preheat oven to 300°.
  • Put on some Christmas music.
  • Chop pecan in a food processor or by knife.
  • Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
  • Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
  • Bake at 300° 15-20 minutes.
  • (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

Nutrition Facts : Calories 55.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 6.8, Sodium 38.8, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 0.6

MEXICAN WEDDING CAKES II



Mexican Wedding Cakes II image

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

Provided by Julie Lavado

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 21

Number Of Ingredients 5

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
  • Bake for 10-12 minutes.
  • Cool completely then roll in additional confectionary sugar.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g

FAVOURITE MEXICAN WEDDING CAKES - PECAN COOKIE BALLS!



Favourite Mexican Wedding Cakes - Pecan Cookie Balls! image

I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks.

Provided by Um Safia

Categories     Dessert

Time 1h10m

Yield 48 cookies

Number Of Ingredients 8

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
2 cups confectioners' sugar (you may need a touch extra too!)

Steps:

  • Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
  • Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
  • Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
  • When cool, roll again in sugar at least once but I like to do it twice for a better finish.

Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.1, Carbohydrate 10.9, Fiber 0.6, Sugar 6.3, Protein 1

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

Categories     Cake     Bake     Wedding

Yield makes 24

Number Of Ingredients 7

1 cup pecan halves (about 4 ounces)
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Confectioners' sugar, for coating

Steps:

  • In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal.
  • Add butter, and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes. Dough can be frozen, tightly wrapped, up to 3 months.
  • Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.
  • Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess each time. Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.

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