Mexican Wedding cookies. In a medium bowl, cream the butter and sugar. Add the flour and almonds, mix until blended. Return the cookies to the cooling rack and let cool completely before serving.
Using an electric mixer at low speed, cream the butter and confectioner's sugar at low speed until smooth.
In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow.
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Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, mexican wedding cookies. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Mexican Wedding cookies is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They're fine and they look fantastic. Mexican Wedding cookies is something which I've loved my whole life.
In a medium bowl, cream the butter and sugar. Add the flour and almonds, mix until blended. Return the cookies to the cooling rack and let cool completely before serving.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mexican wedding cookies using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mexican Wedding cookies:
- {Prepare 1 cup of (2 sticks) butter, softened.
- {Get 1 cup of powdered sugar, divided (1/2 cup).
- {Take 1 tsp of vanilla.
- {Make ready 2 cup of flour.
- {Prepare 1 cup of finely chopped pecans.
The history of Mexican wedding cakes is largely unknown. Some believe the recipe originated in Eastern Europe. Whatever the origin story, these cookies became increasingly popular in the twentieth century, typically served during special occasions like weddings and Christmas. Key ingredients in Mexican wedding cakes are pretty basic.
Instructions to make Mexican Wedding cookies:
- Perheat oven to 350°F. Beat butter, 1/2 cup powdered sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy.
- Gradually add flour and pecans, beating on low speed after each addition until well blended.
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- Shape dough into 1 inch balls. Place 1 1/2 inch apart, on ungreased baking sheet..
- Bake 12 - 15 minutes or until bottoms of cookies are lightly brown. Cool 5 minutes on baking sheet..
- Roll warm cookies in remaining 1/2 powdered sugar until evenly coated; place on wire rack. Cool completely. Store in air tight container at room temperature..
Mexican Wedding Cookies are a classic Christmas cookie and I promise you that this is the best Mexican Wedding Cookie recipe out there. Make these pretty and delicate cookies a holiday tradition! We thought it was about time we shared the recipe to one of our traditional Christmas cookie recipes, Mexican Wedding Cookies (or Snowballs!). These shortbread-style cookies taste just like a pecan sandie, but instead of being hard and crunchy they are soft and buttery. Using a small cookie scoop, shape Mexican Wedding Cookies and place evenly on the baking sheet.
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