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Mexican wedding cookies with 5 ingredients – Follow Us


These mexican wedding cookies It's very simple and only 5 ingredients are required! The great bite-sized cookie recipe that literally melts in your mouth.

I love icing sugar coated cookies. It adds the top texture and tastes so good! This recipe is a favorite as well crumpled chocolate chip cookies, Red Velvet Gooey Butter Biscuits and Pistachio cherry melts.

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When it comes to the classic Christmas cookiesThese Mexican wedding cookies are high on the list. They're the great bite-sized cookies and literally melt in your mouth. Seriously delicious!

I love that they are sprinkled with powdered sugar that looks like mini snowballs. This festive look makes them a great addition to your holiday candy plate or as a Change cookie. Everyone is crazy about them!

What do you say to them

I asked you what you told them and was shocked how many different variations there are. Here are some of the other names. I wonder … what do you say to them?

  • Italian wedding cookies
  • Snowball cookies
  • Russian tea cake
  • Walnut balls
  • Polvorons

Wie

5 simple ingredients

  • Butter: I used salted butter. If they're just unsalted, add 1/4 teaspoon of salt for each butter.
  • Granulated sugar: It mixes into the batter and It is used to cover them after cooking.
  • Vanilla: A tablespoon of pure vanilla extract provides the great taste boost.
  • Fame: All-purpose flour works top in this recipe.
  • Walnuts: Measure a cup of whole walnuts and cut them into pieces before mixing them with the batter.

<img class = "indolent indolent-hidden Aligncenter wp-image-122684 size-large" title = "These Mexican wedding cookies are very simple and only require 5 ingredients! The great recipe for bite-sized cookies that literally melt in your mouth." alt = "Viburnum biscuits on the cooling shelf” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/11/snowball-cookies-2-857×1200.jpg”/>

How to Make Mexican Wedding Cookies

  1. Make dough. Beat the butter with an electric mixer on medium speed for about 1 minute. Then mix 3/4 cup of powdered sugar and stir until creamy and smooth. Stir in vanilla and scrape off the edges. Mix the flour on low speed until it is freshly mixed. Then mix the chopped walnuts until they combine.
  2. Shovel and bake. Use a small cookie scoop to roll up the dough, then roll it into balls. Then put it on a parchment-lined baking sheet. Bake at 350 ° F for 13 to 15 minutes, or until the bottom is light brown. Then let cool in the pan for about 5 minutes.
  3. Wrap it in powdered sugar. Put the rest of the powdered sugar in a bowl. Then, roll the warm cookies in powdered sugar and place them on a rack to cool completely. After cooling, roll again or brush the rest of the powdered sugar with a sieve.

<img class = "indolent indolent-hidden Aligncenter wp-image-122685 size-large" title = "These Mexican wedding cookies are very simple and only require 5 ingredients! The great recipe for bite-sized cookies that literally melt in your mouth." alt = "Viburnum biscuits stacked on white plate” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/11/snowball-cookies-857×1200.jpg”/>

Cooking tips

  • You don't want your butter very soft or your cookies will spread. I let it sit for about 10 minutes before tattooing.
  • Use small cookie scoop (or a tablespoon) to obtain the batter. Each cookie page fits around 24 cookies.
  • Be sure to roll the cookies in powdered sugar while they are hot. Sugar will melt and that's perfectly fine. It is therefore important to dive a second time.
  • Get rid of the powdered sugar if it starts to clump together.

Storage + freezing

Another great thing about these cookies is that they keep very well in the freezer. I always freeze leftovers and take a few out when I want something sweet.

  • Room temperature: Store in an airtight container or zippered bag for up to 3 days.
  • Freeze: Put it in a freezer bag or container and store in the freezer for up to 2 months. Melt it on the countertop for a few hours until it stops freezing.

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More Christmas cookies:

Course: dessert

Local cuisine: Mexican

Keyword: mexican wedding cookies

Preparation time: 15th minute

Cooking time: 13 minute

Total time: 28 minute

Portion: 40

Calorie: 96

These Mexican wedding cookies are very simple and only require 5 ingredients! The great bite-sized cookie recipe that literally melts in your mouth.

  • one Cup Salted butter (2 bars)
  • 1 1/2 Glass Granulated sugar
  • one tablespoon pure vanilla extract
  • 1 3/4 Glass All-purpose flour
  • one Cup all walnuts (chopped)
  • Preheat the oven to 350 ° F. Place parchment paper on a baking sheet. Put aside.

  • Beat the oil for 1 minute on medium speed. You don't want your butter to be too soft. I usually go 10 minutes in advance. Then mix 3/4 cup of powdered sugar and stir until smooth and creamy.

  • Then mix the vanilla. Scrape the edges. Add the flour and blend on low speed until combined. Then add the chopped walnuts and mix until combined.

  • Scoop up the batter with a small cookie scoop or tablespoon and roll into balls. They can fit 24 on the sheet. Bake for 13-15 minutes or until the bottom is light brown. Let cool in the pan for 5 minutes.

  • Put the remaining 3/4 cup powdered sugar in a bowl. Then roll the cookies in powdered sugar while it is hot. Then put it on a cooling shelf and let it cool completely. After it has cooled, roll it again or sift the rest of the powdered sugar over it with a sieve.

  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

This recipe makes about 40 cookies, but that number will depend on the size they are rolled into.

Calorie: 96kcal | Carbohydrates: 9G | Protein: oneG | Fat: 6thG | Saturated fatty acids: 3G | Cholesterol: 12thmg | Sodium: 41mg | Potassium: 17thmg | Fiber: oneG | Sweets: 5G | Vitamin A: 143IU | C vitamin: onemg | Calcium: 4thmg | Iron: onemg

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Jamielyn nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of the Follow Us Cookbook. Jamielyn loves to hunt four small monkeys and sleep with her husband on the sofa when he's not creating in the kitchen.