MEXICAN WEDDING COOKIES RECIPES

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Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 10 minutes

Cook Time 15 minutes

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar 
1 tablespoon vanilla extract 
Zest of 1 orange 
2 cups all-purpose flour 
Pinch of kosher salt 
2/3 cup finely chopped pecans 
1/2 cup powdered sugar 

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  • In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  • Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  • Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  • Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

WWW.FOODNETWORK.COM



www.foodnetwork.com image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 10 minutes

Cook Time 15 minutes

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar 
1 tablespoon vanilla extract 
Zest of 1 orange 
2 cups all-purpose flour 
Pinch of kosher salt 
2/3 cup finely chopped pecans 
1/2 cup powdered sugar 

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  • In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  • Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  • Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  • Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

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