BBS:      TELESC.NET.BR
Assunto:  Mexican Wedding Cookies
De:       Ben Collver
Data:     Wed, 20 May 2026 08:06:57 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Wedding Cookies
 Categories: Cookies, Mexican
      Yield: 24 Cookies
 
      1 c  Raw pecans or walnuts
           - (110 g)
      1 c  Vegan butter (226 g);
           - softened
    1/2 c  Powdered sugar (60 g);
           - for the dough
      2 ts Vanilla extract (10 ml)
    1/4 ts Almond extract (1.25 ml)
           - (optional)
    1/4 ts Fine sea salt (1.5 g)
      2 c  All-purpose flour (240 g);
           - spooned & leveled
      1 c  Powdered sugar (120 g)
 
  Preparation time: 20 minutes
  Cooking time: 14 minutes
  
  Buttery, melt-in-your-mouth and coated in powdered sugar, these vegan
  Mexican wedding cookies have everything you love about the original!
  
  Spread the pecans or walnuts on a baking sheet in a single layer.
  Toast for 6 to 8 minutes at 350?F, until fragrant and lightly
  golden. Let cool completely.
  
  Finely chop the cooled nuts with a knife or pulse briefly in a food
  processor. They should be very fine, but not turn into a paste.
  
  In a large bowl, using a hand mixer on medium speed beat the softened
  vegan butter with the powdered sugar for 2 to 3 minutes, until light
  and fluffy.
  
  Mix in the vanilla extract, almond extract if using, and salt.
  
  Add the flour and mix on low speed just until a soft dough forms. The
  dough should look slightly crumbly but hold together when pressed.
  
  Fold in the chopped nuts until evenly distributed.
  
  Cover and refrigerate the dough for 30 minutes.
  
  Preheat the oven to 350?F (175?C) and line a baking sheet with
  parchment paper. Scoop about 1 tb (15 g) of dough and roll into
  smooth balls. Place them about 1" (2.5 cm) apart on the baking sheet.
  
  Bake for 14 to 16 minutes, until the bottoms are lightly golden and
  the tops stay pale.
  
  Let the cookies cool on the baking sheet for 5 minutes. While still
  warm, gently roll them in powdered sugar and transfer to a wire rack.
  
  Once fully cooled, roll them again in powdered sugar for a thicker
  coat.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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