What Are Mexican Wedding Cookies?Mexican wedding cookies are buttery, powdered sugar-covered, melt-in-your-mouth cookies dotted with finely chopped nuts. The pastries, which are similar to Russian tea cakes, are often enjoyed during the holiday season.
How to Make Mexican Wedding CookiesYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these top-rated Mexican wedding cookies:1. Beat the butter and sugar, then mix in vanilla and water.
2. Beat in flour, almonds, and salt. Cover and chill.
3. Shape into balls and bake until set.
4. Roll the cooled cookies in powdered sugar.
How to Store Mexican Wedding CookiesYou can store Mexican wedding cookies in an airtight container at room temperature for up to a week. If you stack the cookies, place a piece of parchment paper between each layer to prevent sticking.
Can You Freeze Mexican Wedding Cookies?Yes! You can freeze Mexican wedding cookies for up to two months. For the best results, freeze the cookie dough before baking and rolling in powdered sugar.Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or up to overnight. When the dough is frozen, transfer to zip-top bags or another freezer-safe container. Thaw in the refrigerator overnight, then bake according to the instructions.
Allrecipes Community Tips and Praise“Absolutely loved this cookie,” says WildBranch. “I made one addition to the recipe. Before I rolled the cookies in confectioners’ sugar, I brushed them with melted butter which took away any dryness and caused more sugar to stick to the cookies.”“So easy and great tasting,” according to MontanaRed. “I love to make these for the holidays. I used a small cookie scoop to make them ball shaped and called them snowballs. I used walnuts because I had them on hand — they came out great.”“These came out fantastic,” raves Sara Thompson Zeller. “They melt in your mouth. Be sure to roll the cookies in the confectioners sugar when they are still warm. That will make the sugar melt to the cookies and give it that oh-so sweet coating that makes these cookies so yummy!”Editorial contributions by Corey Williams
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