Mexico,

Mexican weadding cookies

12:45 AM that's me 0 Comments

sorry but one of my husband cousins had just married and they right now had sent his little sis to bring me this delicious cookies, I just want to cheer the recipe with you and I'm surprised to find them here in Egypt also, with a bit of difference but the Mexican are even more delicious :), this are used as wadding favour or as center table here the recipe and ideas of how to give them as favour.
Mexican Wedding Cookies

In today and yesterday’s Mexico, the bride and groom don’t typically have a traditional wedding cake like weddings in the United States. Instead they and their wedding guests are treated to a plate full of cookies known as Mexican wedding cakes. These are shaped like snowballs and they are flavored with pecans, which helps to give them a sandy color.

These are actually shortbread style cookies. They can be made with roasted pecans or rolled in powdered sugar.

There is actually a version of these rolled shortbread cookies made in almost every culture. They are also known as Pecan Sandies, Russian Tea Cakes or Swedish Tea cakes.
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Description:
So Light and Tender--These Cookies Will Literally Melt In Your Mouth!

Cooking Time: Bake 15 minutes

Ingredients:
1 cup butter (2 sticks), softened
1/2 cup Powdered Sugar
1/2 tsp. vanilla
2 cups all-purpose flour
1/8 tsp. salt
2 cups nuts, finely chopped
1 1/2 cups C&H Pure Cane Powdered Sugar

Instructions:
Preheat oven to 350°F. With electric mixer beat butter and powdered sugar. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture. Roll dough into 1-inch balls. Place on ungreased cookie sheets. Bake 15 minutes until lightly browned. While hot, roll in powdered sugar. Cool on a rack then roll again in powdered sugar to coat.


Serving Size: Makes about 5 dozen
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and there is also the Orange flavour version


Ingredients / Directions:

1 cup softened unsalted butter
1/2 cup sifted powdered sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon orange extract
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups flour
1/4 teaspoon salt
1 cup almonds, finely chopped
powdered sugar for decorating (optional but they really do make the cake Mexican in flair, taste and look.)

Preheat the oven to 325 degrees. Grease the cookie sheets. Cream the butter and sugar together until light and creamy in a bowl. Add orange zest and extracts and mix until well blended.

In another small bowl put together the flour and salt. Whisk the ingredients Slowly add the flour mixture to the butter mixture, mixing continuously. Add chopped almonds and mix them in.

Roll the dough into 1-inch balls with your hands and place two inches apart on the cookie sheets that are prepared and grease. Bake for 8-10 minutes, or until dome. Cookies should not be allowed to turn brown

Let the cookies cool. You can frost them or roll them in the powdered sugar.

Note that you can make these with gluten free flour and they will turn out fine.

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Mexican cookies Wedding Favour








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