Mexican Wedding Cake Cookies With Chocolate Chips
Directions Step 1 In a large bowl cream the butter and 13 cup confectioners sugar until light and fluffy. In large mixer bowl cream butter confectioners sugar and salt.
Add butter and pulse until a dough forms.
Mexican wedding cake cookies with chocolate chips. Place balls 1 inch apart on an ungreased rimmed baking sheet. DIRECTIONS Preheat oven to 350º F. Stir in chips and pecans.
Arrange balls on heavy large baking sheet spacing 12 inch apart. 12 - cup mini semi sweet chocolate chips confectioners sugar Preheat oven to 375. Shape dough into a disk and wrap tightly in plastic.
Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Preheat oven to 375F. Using a small 1- tablespoon cookie scoop portion out the dough and roll into 1- inch balls.
Microwave at 10- to 15-second intervals kneading until smooth. Roll the dough into balls and place on a baking sheet that is lined with parchment paper. Mix shortening water vanilla and egg white thoroughly.
Step 2 In a separate bowl combine the flour ground pecans 12 cup ground chocolate cinnamon and salt. Stir in the chocolate chips. Once the cookies are cooled roll them in powdered sugar.
Bake for about 15 minutes. Place on ungreased baking sheets. Place about two inches apart on un greased cookie sheet.
Cut a tiny corner from bag. Cream together butter powdered sugar vanilla extract and almond extract. Mix butter ½ cup powdered sugar and vanilla with an electric mixer until fluffy.
In a food processor pulse pecans flour granulated sugar cinnamon and salt until mixture resembles coarse meal. This version of a Mexican wedding cookie adds cocoa powder and cayenne pepper for a taste thats reminiscent of a mug of spicy hot chocolate. Refrigerate cookies for about 5 minutes or until chocolate is set.
In a large mixing bowl beat butter and sugar until creamy beat in vanilla extract. Ingredients 12 cup vegetable shortening 14 cup water 1 egg white 1 box white cake mix 1525 oz or close 12 cup chopped nuts optional 12 cup mini semi sweet chocolate chips 1 teaspoon vanilla confectioners sugar for dipping about a cup. Roll the balls in the powdered sugar and place them on an un-greased cookie sheet.
Mix in cake mix nuts and chocolate chips until dough holds together. Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Bake cookies until golden brown on bottom and just pale golden on top about 18 minutes.
Stir in chocolate chips. Ingredients 1 cup butter softened 1-34 cups confectioners sugar divided 1 teaspoon vanilla extract 1-12 cups all-purpose flour 14 cup cornstarch 14 cup baking cocoa 12 teaspoon salt 1-14 cups finely chopped pecans or almonds 12 teaspoon ground cinnamon. Cool cookies 5 minutes on baking sheet.
Bake in preheated 375F oven for 10 to 12 minutes or until cookies are set and lightly browned. Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom. You can freeze the baked cookies for several months this way.
Shape level tablespoonfuls of dough into 1-inch balls. Step 3 Gradually add the dry ingredients to the creamed. Bake the Mexican Wedding Cookies roll well in powdered sugar and allow to cool completely.
Gradually beat in flour. Bake the cookies for 16-18 minutes. With floured hands shape dough by heaping teaspoons into 1-inch balls.
Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Refrigerate until firm 30 to 60 minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes until they are cool enough to handle but still warm.
Bake until almost set about ten minutes. Line two cookie sheets with parchment paper. Transfer dough to medium bowl.
Add flour and salt and mix until the dough comes together. Mexican wedding cookies we thought it was about time we shared the recipe to one of our traditional christmas cookie recipes mexican wedding cookies or snowballs. Stir in flour salt and finely chopped nuts.
Ingredients 1 cup butter softened 12 cup granulated sugar 2 teaspoons vanilla or almond extract 2 cups all-purpose flour 12 teaspoon salt 2 cups ground nuts pecans or walnuts 2 cups confectioners sugar for rolling. Squeeze to drizzle over cookies. Microwave remaining chocolate chips in small.
Once cookies are cooled place in an airtight container again I use a large Tupperware separating the layers with wax paper and freeze. Working with half of chilled dough roll dough by 2 teaspoonfuls between palms into balls. They call the cookies polvorones in mexico.
Kitchn The logomark and logotype for the Kitchn brand. Shape into one inch balls.
