Preview

Mexican wedding cookies |

Brunch, Vegetarian, Sweet, Ice cream, Biscuit Dough, Fruits

Note

** One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie.

Yields 30 pieces at 2.5 ounce each

Ingredients

Recipe for 48 biscuits

455 Gr

Butter

125 Gr

Sugar

16 Gr

Vanilla extract

16 Ml

Water

480 Gr

Flour

240 Gr

Pecan

Finition

250 Gr

Icing sugar

Preparation time: 15 min

Preheat your Oven at 325 °F

Cookies

In a large mixing bowl, cream together butter and sugar until fluffy. Beat in water and vanilla.

Stir in flour and pecans until well combined. Shape dough imto 1 inch balls. Place at least 2 inches part onto two lightly greased or paechment-lined baking sheets. Place shaped cookies into the fridge for 30 minutes whilw the oven preheats to 325°F, for 10 minutes and tourn the tray ans add back in oven for 5 more minutes.

Bake in the preheated oven for 18 to 20 minutes until lightly golden. Remove from cookies in podered sugar**.

Store in an airtight container.

** One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie.

Yields 30 pieces at 2.5 ounce each

Cooking schedule