Best 3 Chocolate Mexican Wedding Cookies Recipes
Indulge in the delightful symphony of flavors in Mexican Wedding Cookies, also known as Polvorones or Russian Tea Cakes. These delectable treats, with their rich history and cultural significance, are a cherished part of festivities across Mexico and beyond. Their unique combination of simple ingredients, such as flour, sugar, butter, and nuts, results in a heavenly bite that captivates the senses. With various recipe variations, from traditional to modern twists, these melt-in-your-mouth cookies are adorned with a delicate coating of powdered sugar, adding a touch of elegance to their rustic charm. Embark on a culinary journey as we explore the secrets behind these beloved cookies, with step-by-step instructions and additional insights for a perfect baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)
Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
- In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
- Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
- Preheat oven to 350°F.
- Form dough into 1-inch balls and place on ungreased cookie sheets.
- Bake until golden, 18 to 20 minutes.
- Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
- Makes 36 cookies.
Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9
CHOCOLATE MEXICAN WEDDING COOKIES
A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.
Provided by Baby Kato
Categories Dessert
Time 28m
Yield 12-24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (180 degrees C).
- In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
- Add the vanilla extract.
- In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap the dough in plastic wrap and chill for two hours, until firm.
- Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
- Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
- In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
- Coat the the cookies while still warm in the sugar and cocoa mix.
- Enjoy!
CHOCOLATE MEXICAN WEDDING COOKIES
A chocolate version of the Mexican Wedding Cookie.
Provided by Karen Ginnis
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
- For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g
Tips:
- For the smoothest dough, chill it for at least 30 minutes before rolling and cutting.
- If the dough is too dry, add a little more milk, one tablespoon at a time, until it comes together.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is no longer sticky.
- Roll the dough out to a thickness of about 1/4 inch for crisp cookies, or 1/2 inch for softer cookies.
- Cut the dough into 1-inch circles using a cookie cutter or a sharp knife.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on a wire rack before rolling them in powdered sugar.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These chocolate Mexican wedding cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients that you probably already have on hand, and they can be ready in just over an hour. The cookies are crisp on the outside and soft and chewy on the inside, and they are coated in a generous layer of powdered sugar. They are sure to be a hit with everyone who tries them!
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