WEDDING CAKE EXTRACT RECIPES

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HAWAIIAN WEDDING CAKE COOKIES RECIPE: HOW TO MAKE IT



Hawaiian Wedding Cake Cookies Recipe: How to Make It image

Macadamia nuts and pineapple help give this Hawaiian cookie recipe its tropical name. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts, toasted
2 tablespoons finely chopped candied pineapple
Additional confectioners' sugar

Steps:

  • In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

Nutrition Facts : Calories 323 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 25g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

MEXICAN WEDDING CAKES RECIPE | EPICURIOUS



Mexican Wedding Cakes Recipe | Epicurious image

These "cakes" are really festive cookies.

Provided by EPICURIOUS.COM

Yield Makes about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
⅛ teaspoon ground cinnamon

Steps:

  • Using electric mixer, beat butter in large bowl until light and fluffy. Add ½ cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
  • Preheat oven to 350°F. Whisk remaining 1½ cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
  • Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing ½ inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
  • Sift remaining cinnamon sugar over cookies and serve.

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