Pecanpuffsakamexicanweddingcakesorrussianteacakes Recipes

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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!).

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)



Russian Tea Cakes / Mexican Wedding Cakes (Cookies) image

From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.

Provided by kitty.rock

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 7

2/3 cup walnuts or 2/3 cup hazelnuts
1 cup unsalted butter, room temperature
1/4 cup confectioners' sugar (powdered or icing sugar)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup confectioners' sugar, sifted (powdered or icing sugar)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 2 baking sheets with parchment paper. Set aside.
  • Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
  • Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
  • Beat in the vanilla extract.
  • Add the remaining flour and salt and beat until combined.
  • Stir in the nuts.
  • Cover and refrigerate the dough for about 1 hour or until firm.
  • Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
  • Bake about 12-15 minutes, or until the edges of the cookies start to brown.
  • Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
  • Store in airtight container for up to 10 days.

Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6

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

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

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 CAKE



Mexican Wedding Cake image

Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!

Provided by Donna Luckadoo

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
2 teaspoons baking soda
1 cup crushed pecans
1 (16 ounce) can crushed pineapple
2 (8 ounce) packages soften cream cheese
2 cups confectioners' sugar
1 cup of softened butter or 1 cup margarine

Steps:

  • SIFT TOGETHER flour, soda, and sugar, and then add pecans.
  • Next add slightly beaten eggs and the crushed Pineapples.
  • Pour batter into a 9x13 cake pan that has been greased and flour.
  • Bake 40 minutes at 350 degrees; cake will be dark.
  • While cake is still hot, using a fork punch holes in top of cake.
  • Mix icing with mixer until smooth and spread on cake while it is still hot!
  • Let cake cool and serve.
  • Enjoy!

MELT IN YOUR MOUTH PECAN PUFFS



Melt In Your Mouth Pecan Puffs image

Make and share this Melt In Your Mouth Pecan Puffs recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 37m

Yield 3 dozen

Number Of Ingredients 6

1 cup butter or 1 cup margarine
1/3 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup chopped pecans
1 cup powdered sugar

Steps:

  • Heat oven to 300 degrees F.
  • Cream butter and sugar; add vanilla.
  • Stir in flour and nuts.
  • Roll into small (1 inch) balls.
  • Bake for 27 minutes.
  • Remove from oven, roll in powdered sugar while hot.
  • Cool.

Nutrition Facts : Calories 1342.5, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 438, Carbohydrate 130.9, Fiber 5.7, Sugar 63.2, Protein 12.6

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