LEMON-LIME MEXICAN WEDDING COOKIES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 2 hours 0 minutes
Prep Time 35 minutes
Yield Yields: about 36 cookies (serving size: 1 cookie)
Number Of Ingredients 10
Steps:
- Using an electric mixer on high speed, beat butter and sugar until light, about 3 minutes. Beat in lemon and lime juices. Reduce mixer speed to low and gradually add flour and salt. Batter will be stiff. Scrape down bowl and add pecans. Mix just until pecans are well incorporated. Cover and chill for at least 1 hour.
- Preheat oven to 325°F; line 2 large baking sheets with parchment. Use a level 1-Tbsp. cookie scoop to form small cookies; roll with hands into small balls. Place about 1 inch apart on prepared baking sheets. Bake until set on top and lightly browned around edges, 20 to 25 minutes.
- In a large bowl, mix the confectioners' sugar with lemon and lime zest. Remove cookies from oven and let cool slightly. Working with 5 or 6 at a time, roll still-warm cookies in sugar mixture to coat. Let cool on wire racks. When completely cooled, roll in sugar mixture again until completely covered.
Nutrition Facts : Calories 116 calories, CarbohydrateContent 12 g, CholesterolContent 14 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 3 g, SodiumContent 17 mg
TRADITIONAL MEXICAN WEDDING COOKIES RECIPE - FOOD.COM
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
Nutrition Facts : Calories 96.4, FatContent 6.8, SaturatedFatContent 3.4, CholesterolContent 13.6, SodiumContent 61.4, CarbohydrateContent 8, FiberContent 0.4, SugarContent 1.7, ProteinContent 1.2
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