Recipe For Mexican Wedding Cookies

Posted by Nora Lindgren on February 24, 2017

Recipe For Mexican Wedding Cookies

Recipe For Mexican Wedding Cookies The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies. Those crushed nuts in the dough also give these cookies their addictive flavor.

Mexican Wedding Cookies Recipe. I made a few change to this recipe as well. I have made Mexican Wedding Cookies for more than half my life. It was taught to me by my Auntie Nacia when I was in high school.

Video of Recipe For Mexican Wedding Cookies

Recipe For Mexican Wedding Cookies

Mexican Wedding Cookies Recipe. 1 cup unsalted butter, at room temperature. 1/2 cup confectioners¿ sugar, plus more for coating baked cookies. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour, plus more for dusting hands

Mexican Wedding Cookies Recipe. 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

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Mexican Wedding Cookies {Traditional Butterball Snowball. Mexican Wedding Cookies. We thought it was about time we shared the recipe to one of our traditional Christmas cookie recipes, Mexican Wedding Cookies (or Snowballs!).These shortbread-style cookies taste just like a pecan sandie, but instead of being hard and crunchy they are soft and buttery.

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