Imen Dridi Joy Of Cooking Mexican Wedding Cookies is made with heaping pecans, powdered sugar, all-purpose flour, cinnamon, butter, sea salt, vanilla extract, and almond extract. This straightforward recipe demands just 30 minutes of prep and yields delightful cookies in 13 to 16 minutes, offering pure joy in every bite.
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💗 Why You’ll Love This Mexican Wedding Cookies Recipe:
- Nutty Symphony: Experience the delightful fusion of pecans and cinnamon, creating a harmonious flavor profile.
- Swift Satisfaction: With just a 30-minute prep time, indulge in the joy of freshly baked cookies in no time.
- Generous Yield: Craft a plentiful batch with a single preparation, perfect for sharing at gatherings.
❓ What Is Joy Of Cooking Mexican Wedding Cookies Recipe?
Joy Of Cooking Mexican Wedding Cookies is an artful blend of pecans, cinnamon, and butter, forming delectable bites that enchant taste buds. Crafted with precision, this recipe guarantees a symphony of flavors.
🍦 Joy Of Cooking Mexican Wedding Cookies Ingredients
- 1 heaping cup pecans
- 1¼ cups powdered sugar, divided
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
🥯 How To Make Joy Of Cooking Mexican Wedding Cookies
- Warm the oven up to 350°F and put parchment paper on two baking sheets.
- Toast the pecans for about 5 minutes over low heat in a medium-sized pan until they smell good. Put the nuts in a food processor and pulse them a few times to make a rough meal.
- Take ¾ cup of the powdered sugar and put it in a medium-sized bowl. This will be used for rolling.
- Add the flour and cinnamon to a second medium bowl and mix them together.
- Make the butter, the last ½ cup of powdered sugar, and the salt light and fluffy in the bowl of a stand mixer. Add the almond and vanilla oils and mix well. Slowly add the flour mixture, followed by the pecans, and mix until everything is well mixed.
- To get the dough, use a cookie scoop that holds one tablespoon. Then, make balls out of it with your hands and put them on the baking sheets. Put the dough in the fridge for 30 minutes before rolling it out if it is too sticky to work with.
- 13 to 16 minutes in the oven, or until just golden. Allow the cookies to cool for 15 minutes on the baking sheets. Then, roll the warm cookies in the powdered sugar that you saved.
- Move to a wire rack to cool down fully.
💭 Recipe Tips:
- Toasting Pecans: Ensure the pecans are lightly toasted to enhance their flavor; watch for the aromatic indication after about 5 minutes over low heat.
- Food Processor Technique: Pulse the toasted pecans in the food processor for a rough meal, providing a delightful texture to the cookies.
- Flour-Cinnamon Fusion: Combine the flour and cinnamon in a separate bowl before incorporating them into the mixture, ensuring even distribution of spices.
☕ What To Serve With Mexican Wedding Cookies?
You can serve Mexican Wedding Cookies with Warm Spiced Cider,Chai Latte, Citrus Infusion ,Citrus Infusion ,Almond Milk, Espresso Shot.
🎚 How To Store Leftovers Mexican Wedding Cookies?
- In the fridge: Store Leftovers Mexican Wedding Cookies in an airtight container for one week.
- In the freezer: Store Leftovers Mexican Wedding Cookies in a sealed bag for 3 months.
🥵 How To Reheat Leftovers Mexican Wedding Cookies?
- In The Oven: Preheat your oven to 300°F (150°C) spread leftovers Mexican Wedding Cookies on a baking sheet in a single layer heat them for about 5-10 minutes, or just until warm.
- In The Microwave: Place leftovers Mexican Wedding Cookies on a microwave-safe plate cover them with a paper towel to prevent them from getting too soft. Microwave on low power in short 5-10 second bursts, checking after each burst to avoid overheating.
FAQ’S:
What Should I Do If The Cookie Dough Is Too Sticky?
If the cookie dough is too sticky, refrigerate it for 30 minutes before attempting to roll it into balls. Chilling the dough will make it firmer and easier to handle, ensuring your cookies maintain a consistent shape during baking.
How Can I Prevent The Cookies From Spreading Too Much During Baking?
To prevent excessive spreading, ensure that the cookie dough is adequately chilled before placing it in the oven. This step is crucial for maintaining the cookies’ texture and preventing them from becoming too thin.
Can I Use A Different Type Of Nut Instead Of Pecans?
Yes, you can substitute pecans with other nuts of your choice consider using almonds, walnuts, or hazelnuts to add a unique flavor to your Mexican Wedding Cookies. Adjust the quantity to maintain the desired texture.
Can I Freeze The Cookie Dough?
You can freeze the cookie dough for future use make sure to thaw it in the refrigerator before baking. This allows you to enjoy freshly baked Mexican Wedding Cookies whenever you desire, without compromising on taste and texture.
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Joy Of Cooking Mexican Wedding Cookies Nutrition Facts:
- Calories:150
- Total Fat: 9g
- Saturated Fat: 4.5gg
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 105mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Includes: 8g
- Protein:1g
- Calcium: 7mg
- Iron: 0mg
- Potassium: 72mg
Joy Of Cooking Mexican Wedding Cookies
Description
Joy Of Cooking Mexican Wedding Cookies is made with heaping pecans, powdered sugar, all-purpose flour, cinnamon, butter, sea salt, vanilla extract, and almond extract. This straightforward recipe demands just 30 minutes of prep and yields delightful cookies in 13 to 16 minutes, offering pure joy in every bite.
Ingredients
Instructions
- Warm the oven up to 350°F and put parchment paper on two baking sheets.
- Toast the pecans for about 5 minutes over low heat in a medium-sized pan until they smell good. Put the nuts in a food processor and pulse them a few times to make a rough meal.
- Take ¾ cup of the powdered sugar and put it in a medium-sized bowl. This will be used for rolling.
- Add the flour and cinnamon to a second medium bowl and mix them together.
- Make the butter, the last ½ cup of powdered sugar, and the salt light and fluffy in the bowl of a stand mixer. Add the almond and vanilla oils and mix well. Slowly add the flour mixture, followed by the pecans, and mix until everything is well mixed.
- To get the dough, use a cookie scoop that holds one tablespoon. Then, make balls out of it with your hands and put them on the baking sheets. Put the dough in the fridge for 30 minutes before rolling it out if it is too sticky to work with.
- 13 to 16 minutes in the oven, or until just golden. Allow the cookies to cool for 15 minutes on the baking sheets. Then, roll the warm cookies in the powdered sugar that you saved.
- Move to a wire rack to cool down fully.
Notes
- Toasting Pecans: Ensure the pecans are lightly toasted to enhance their flavor; watch for the aromatic indication after about 5 minutes over low heat.
Food Processor Technique: Pulse the toasted pecans in the food processor for a rough meal, providing a delightful texture to the cookies.
Flour-Cinnamon Fusion: Combine the flour and cinnamon in a separate bowl before incorporating them into the mixture, ensuring even distribution of spices.
