Mexican Wedding Cookies Recipe

Time: 22 mins

Prep: 10 mins, Cook: 12 mins

Yield: 2 Dozen Cookies (12 servings)

Mexican wedding cookies are like Russian tea cakes and Italian wedding cookies. They are all margarine cookies which are done with a powdered sugar covering.

These little dissolve in-your-mouth spread and vanilla cookies are fast and simple to blend and prepare.

They are made without eggs. The batter is like a shortbread, however the cookies are molded into balls before preparing. See the varieties underneath the recipe for a lemon adaptation, one with cinnamon, and a chocolate filled form.

Give the cookies a chance to cool a bit before you move them in the powdered sugar a moment time.

What You’ll Need

1/2 container sugar (powdered, in addition to 1/2-1 glass filtered powdered sugar for rolling the completed cookies)

2 sticks/8 ounces spread (relaxed)

1/8 teaspoon salt

2 mugs/9 ounces flour (universally handy)

1 teaspoon vanilla concentrate

1 glass walnuts (finely cleaved, or pecans)

How to Make It

  1. Warmth the broiler to 400 F.
  2. In a blending dish with an electric blender, beat 1/2 glass powdered sugar and margarine until smooth. Beat in the vanilla. Include the salt, flour, and vanilla, blending until the point that all around mixed. Crease in the cleaved nuts.
  3. With floured hands, shape the batter into little balls. Mastermind them on ungreased preparing sheets and heat in the preheated stove for 10 to 15 minutes.
  4. At the point when the cookies are still somewhat warm, move them in filtered powdered sugar to coat completely.
  5. Give the cookies a chance to cool completely and move them in powdered sugar once more.
  6. Note: If solidifying the cookies, move them in powdered sugar while warm, cool totally, and stop on a heating sheet. At the point when solidified strong, exchange the cookies to sacks; mark and date. Defrost at room temperature and after that come in powdered sugar a moment time.

Varieties

  1. Chocolate Filled: Shape each bundle of treat batter around a semisweet chocolate lump.
  2. Cinnamon: Blend 1 teaspoon of cinnamon into the flour before you add it to the spread blend.
  3. Lemon: Add 2 teaspoons of finely ground lemon get-up-and-go to the margarine blend and discard the vanilla.

Master Tips

  1. In the event that you incline toward, these cookies may likewise be straightened marginally utilizing the base of a glass, the tines of a fork, or a spatula.
  2. Store the cookies in a firmly secured compartment at room temperature or stop them for up to 3 months.
  3. This batter can be wrapped and solidified in a plate to shape and prepare later. Or, on the other hand shape the batter into balls, solidify on a preparing sheet in a solitary layer, at that point exchange to cooler sacks for longer stockpiling. Defrost and prepare as coordinated.