Small Batch Mexican Wedding Cookies

You Say Mexican Wedding Cookies, I Say Polvorones

WEBDec 20, 2010 · Preheat the oven to 350 degrees. Using a food processor, blender, nut mill or knife, finely chop the pecans. Add the powdered …

Rating: 4.2/5(5)

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Mexican Wedding Cookies – Paleo Keto Low Carb

WEBDec 22, 2019 · How to make Mexican Wedding Cookies. MAKE THE DOUGH: Using a stand mixer, hand mixer or a fork in a large bowl, …

1. Using a stand mixer, hand mixer or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetener until light and fluffy. Add the vanilla, almond flour and salt and mix until the dough forms a ball. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. Add milk only if dough seems dry and does not come together - and alternatively add more almond flour if the dough seems too wet - only a little bit at a time.
2. Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Place baking sheet in freezer for 15 minutes (to avoid spreading). Meanwhile, preheat oven to 375 F.
3. Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
4. Remove from oven and cool on baking pan for about 3-4 minutes until you can handle them comfortably with your hands.

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Easy Mexican Wedding Cookies (aka Snowball Cookies)

WEBDec 13, 2019 · 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 …

1. Lightly toast the nuts in a medium skillet on medium heat for about 5 minutes.
2. Once the nuts have cooled, put them in a food processor and pulse a few times, until the nuts are crushed into very small pieces. If you don't have a food processor, put the nuts in a quart-size sealable freezer bag and use a meat mallet or rolling pin crush the nuts into very small bits. Set aside.
3. Mix the butter and 3/4 cup powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the smooth mixture sticks to the side of the bowl. Add the vanilla and beat for 30 seconds to combine.
4. Add the flour and salt. Mix on low speed until the dry ingredients begin to incorporate, then return to medium speed until a stiff dough is formed.

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