Mexican Wedding Cookies Buttery, tender, & nutty. Baking a Moment

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Preheat your oven to 325 F Line 2 baking trays with parchment paper. Sift the icing sugar and ground cinnamon into a medium bowl. Set aside. In a bowl of your stand mixer with a dough hook, beat the butter with sugar until light and fluffy. Add the vanilla extract.

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Mix the two in a medium bowl until soft and fluffy. 2. Add the vanilla and water. Mix them in gently until they're just barely combined. 3. Add the flour and nuts. Sift in the flour, then pour in the almonds. Continue to beat the mixture with the electric mixer on medium-high speed. 4.

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Instructions. Preheat oven to 400°F. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts. Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.

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Instructions. Preheat the oven to 325 degrees F. and line two baking sheets with parchment paper or with baking mats. In a food processor, process 1 cup of pecans/walnuts until the texture is similar to a coarse cornmeal, about 15 seconds of processing. Place the finely chopped nuts in a medium bowl.

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In the bowl of a stand mixer, mix the butter and powdered sugar until creamy. Add the flour, vanilla, salt and chopped pecans. Mix well again. Chill the dough for at least 2 hours. Preheat the oven to 400 degrees. Roll the dough into 1" balls. Place on a non-stick baking sheet.

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Step-By-Step Instructions. Before you get started with the cookies, preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper. Next, add the butter the bowl of an electric stand mixer and beat on a medium speed with the paddle attachment until light and fluffy (approximately 2-3 minutes).

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Method. Toast the nuts on the stovetop: Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes. Remove the pan from heat and let the nuts cool in the pan.

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Refrigerate pan with dough balls for 15-30 minutes. Bake 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes. Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely.

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Preheat oven to 350ºF. Cream the butter and ½ cup of the powdered sugar in a stand mixer or with a hand blender on medium speed until thoroughly mixed. Add the vanilla and mix well. Add flour and salt to butter mixture. Mix well, starting on low speed then increasing to medium until well mixed. Chill 15 minutes.

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Preheat oven to 350° F. Cream the butter and sugar until smooth. Stir in vanilla. Add flour and salt and thoroughly mix. If using, add in chocolate chips and mix. Shape the dough into small balls, about 1 tbsp of dough each. Coat in powdered sugar and place on a prepared cookie sheet.

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Bake for about 10 to 15 minutes, or until set (keep an eye on them!). Remove from cookie sheet and let cool for about 5 minutes on wire racks. Place about ½ - ¾ cups of powdered sugar in a bowl and roll warm cookies in the powdered sugar. Then, let cool again and roll in powdered sugar again once completely cooled.

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Using a fine mesh strainer, sift together the flour, cinnamon, and salt. Cream the butter and sugar together. In an electric mixer bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds until creamy. Add the powdered sugar and beat for about 2 minutes until smooth, light, and fluffy.

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Preaheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, 1/2 cup powdered sugar, butter extract and vanilla extract with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the sprinkles.

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Mix the crushed nuts in with the dough. Stir on low speed to combine. Scrape the dough from the bowl into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight. The dough must be firm and thoroughly cold for best results. When you're ready to bake the cookies, preheat the oven to 375F.

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Preheat the oven to 350°F and line two baking sheets with parchment paper. In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal. Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.

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Step 2: Mix the wet ingredients and add the dry ingredients. In a large bowl, beat butter and sugar at medium speed until creamy. Scrape the sides of the bowl a couple of times to ensure the butter and sugar are fully mixed. Add vanilla and flour. Whip butter and mix in sugar.