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Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each.

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Directions. In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk.

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Add finely chopped pecans, and mix on low until combined. Chill cookie dough for 30mins or until firm enough to roll into balls. Portion cookie dough using a small cookie scoop (2tsp, 15g) and roll into balls (about 1" wide). Place on baking sheet and chill for 15mins. Preheat oven to 325°F.

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Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets.

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Preheat the oven and prepare the baking sheets: About 10 minutes before you're ready to bake, preheat the oven to 350°F. Line 2 baking sheet with parchment paper or a silicon baking mat. Roll the cookies: Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl.

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The traditional flavor of a Spanish wedding cake is nougat and custard cream. The cake typically includes layers of almond nougat, custard cream, and cream, creating a rich and creamy texture. Additionally, toasted egg yolk is often added, similar to the way it is used in Tiramisu, to enhance the flavor profile of the cake.

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Step by Step Instructions. Preheat oven to 400 degrees F. In a large bowl, cream softened margarine, flour, salt, powdered sugar, and chopped nuts with a mixer until smooth. Roll dough into balls, approximately 1-inch balls in size. Bake snowballs for 10 to 13 minutes on a baking sheet.

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Preheat oven to 350 F. Place the walnuts in a food processor and ground for 30 seconds. Place the ground walnuts, flour and cinnamon in a bowl and combine. Place the butter, sugar and vanilla extract in a standing mixer (or bowl using a hand mixer) and cream for 3-4 minutes. Slowly add the flour mixture to the butter mixture until combined.

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Preheat the oven to 325 degrees. Roll the dough into little balls, using a mini cookie scoop, to measure the balls in even tablespoons. Place the cookies on a parchment lined baking sheet & bake for about 20 minutes, or until the edges are beginning to turn golden. Rotate the pans halfway through the cooking time.

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Line baking sheets with parchment paper. Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes.

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The popular treat got its start in Pizzo, arguably the ice cream capital of the country, when chef Giuseppe de Maria ran out of cups preparing dessert to celebrate a very important wedding. Frantically searching for a way to serve hundreds of party guests, he began molding the dessert into a ball around a melted chocolate center and dusting it.

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Instructions. 1. In the bowl of a food processor, pulse the pecans until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour, salt, cayenne and cinnamon and pulse just to combine. 2. Gather the dough into a ball and wrap in plastic. Refrigerate until firm, at least 2 hours and preferably overnight.

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Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy. Add 1 egg at a time, beating well after each addition. In a medium bowl.

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Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Alternately, you can use a hand mixer and just mix everything in a large bowl. Beat the butter until it is smooth and light and creamy, for about 2 minutes. Stop the mixer and add 1/2 cup of powdered sugar to the bowl.

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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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2. Shape dough into 38 (1 1/4-inch) balls; place 1 inch apart on ungreased large cookie sheets. 3. Bake 11 to 13 minutes or until set but not brown. Remove from cookie sheets to cooling rack; cool 1 minute. 4. Meanwhile, in small bowl, mix powdered sugar and cinnamon until well blended. Roll warm cookies in powdered sugar mixture.