POWDER MEXICAN CANDY RECIPES

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POWDERED SUGAR MEXICAN WEDDING CAKES RECIPE - FOOD.COM



Powdered Sugar Mexican Wedding Cakes Recipe - Food.com image

Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup pecan halves
1 cup powdered sugar
1 pinch salt
1 1/2 cups powdered sugar (for topping)

Steps:

  • Preheat oven to 350 degrees.
  • Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
  • Cool pecans completely before proceeding.
  • IN THE FOOD PROCESSER (preferred) -----------.
  • Process pecans, salt and sugar until pecans are ground very fine.
  • Cut the butter in chunks and, with the motor running, add.
  • Process until smooth and creamy.
  • Scrape down bowl, add vanilla and pulse.
  • Add flour and salt, pulse until it starts to clump.
  • OR IN THE MIXER-------------.
  • Soften butter.
  • Grind toasted pecans.
  • In medium bowl whisk, flour, nuts and salt until combined.
  • Combine sugar and butter in a mixing bowl, beat until light and fluffy.
  • Beat in vanilla extract and scrape down bowl.
  • Stir on low speed, gradually adding the flour mixture until just incorporated.
  • FOR EITHER METHOD-------------.
  • Place dough into a bowl and refrigerate for 1 to 3 hours.
  • Preheat oven to 350 degrees f.
  • Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
  • Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
  • Rotate pan half way through cooking for even baking.
  • Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
  • Cool completely on rack and roll again in powdered sugar.
  • Store in an airtight container for about 1 month.

Nutrition Facts : Calories 82.1, FatContent 4.6, SaturatedFatContent 2.5, CholesterolContent 10.2, SodiumContent 4, CarbohydrateContent 9.9, FiberContent 0.2, SugarContent 6.2, ProteinContent 0.6

HOW TO MAKE SUGAR SKULLS (CALAVERA DE AZÚCAR) RECIPE ...



How to Make Sugar Skulls (Calavera de Azúcar) Recipe ... image

Traditional Day of the Dead Sugar Skulls are decorated with a rainbow of colored royal icing.

Provided by Hungry Happenings

Total Time 4 hours 0 minutes

Prep Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 9

Betty Crocker™ gel food color
1/4 cup meringue powder
6 cups granulated sugar
1/3 cup water
7 1/2 teaspoon meringue powder
6 teaspoons water
1 pound powdered sugar
Royal Icing
Sugar Skulls (makes 4 medium 3-D skulls)

Steps:

  • Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.
  • Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
  • Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.
  • Your sugar skulls now need to dry. Midway through the drying cycle you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.
  • Make royal icing. Beat together powdered sugar, meringue powder, and water until its shiny and will hold stiff peaks.
  • Once your skulls are dried, spread a thin layer of royal icing on the flat part of the back side of each skull. Press the front and back sides together. Use your finger to wipe off the icing that oozes out from in between the two pieces. Allow the skulls to dry for at least an hour.
  • After your skulls are dry, they are ready to decorate. Color small bowls full of royal icing using food coloring. If you wont be using the icing right away, be sure to cover each bowl with plastic wrap.
  • Pipe royal icing onto the skulls. Any simple or elaborate designs. Get as creative as youd like and use lots of bright colors on each skull for a dramatic appearance.
  • Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.

Nutrition Facts : ServingSize 1 Serving

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