Chocolate Chip Mexican Wedding Cakes ⋆ HandShaped Cookies ⋆ Christmas

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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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1/2 cup semisweet chocolate mini-chips. Preheat oven to 325 degrees F. In a food processor, with knife blade attached, pulse pecans and 1 1/4 cups confectioners' sugar until pecans are finely ground. Add butter and vanilla; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened.

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Instructions. Preheat oven to 325 degrees F. In a mixing bowl, with an electric mixer, cream butter, powdered sugar, vanilla extract and almond extract. Once fully combined, on low speed, mix in flour, salt and nuts until dough holds together.

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Add the vanilla extract. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well. Gradually add the dry ingredients to the creamed mixture. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm. Preheat oven to 325 degrees F (180 degrees C). Shape the dough into 1-inch balls.

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Step 2: Mix the wet ingredients and add the dry ingredients. In a large bowl, beat butter and sugar at medium speed until creamy. Scrape the sides of the bowl a couple of times to ensure the butter and sugar are fully mixed. Add vanilla and flour. Whip butter and mix in sugar.

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Instructions. Preheat oven to 375. In a large mixing bowl, place the shortening, water, vanilla, and egg white. Beat with an electric mixer at medium speed for about a minute. 1/2 cup vegetable shortening, 1/4 cup water, 1 teaspoon vanilla extract, 1 egg white. Add the cake mix.

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Mix Wet Ingredients: Cream butter and powdered sugar. Add vanilla, salt, cornstarch, and chopped pecans. Gradually mix in flour. Chill Dough: Wrap dough and refrigerate. Bake: Form dough into balls. Bake Mexican Wedding Cookies on a lined sheet until done. Coat with Powdered Sugar: Roll warm cookies in powdered sugar, let cool, then roll again.

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Mix the two in a medium bowl until soft and fluffy. 2. Add the vanilla and water. Mix them in gently until they're just barely combined. 3. Add the flour and nuts. Sift in the flour, then pour in the almonds. Continue to beat the mixture with the electric mixer on medium-high speed. 4.

Chocolate Chip Mexican Wedding Cakes ⋆ HandShaped Cookies ⋆ Christmas

Preheat oven to 375. Mix shortening, water, vanilla, and egg white thoroughly. Mix in cake mix, nuts, and chocolate chips until dough holds together. Shape into one inch balls. Place about two inches apart on un greased cookie sheet. Bake until almost set, about ten minutes. While warm dip tops in powdered sugar, cool.

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1 tbsp. cocoa powder. Process. With an electric mixer beat butter until light and fluffy. Add 3/4 cup of confectioners' sugar and cream together. Combine flour, salt, nuts (if using) and cinnamon (if using) in a separate bowl. Add the dry ingredients to the sugar mixture and beat until just combined. Stir in vanilla.

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In a medium bowl add all purpose flour, crushed pecans, cocoa powder, cinnamon, and salt. Whisk until combined, and set aside. In a stand mixer with the paddle attachment, add both sticks of butter and ½ cup of powdered sugar. Mix on medium speed for 3 minutes until light and fluffy.

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1. Preheat the oven to 350F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.

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Instructions. Whisk the flour, pecans, cocoa powder, cinnamon, salt, and cayenne together in a medium bowl; set aside. Place the butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.)

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Stir the flour and salt into the pecans. Set aside. In the bowl of a stand mixer, beat the butter and sugar at medium speed with the beater blade until fluff, about 3 minutes. Beat in the vanilla extract. Reduce the speed to low and slowly add in the nut mixture. Mix until combined, about 30 seconds.

Mexican Wedding Cookies {Traditional Butterball Snowball Cookie Recipe}

Preheat oven to 375ºF. In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans.

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Mix The Mexican Wedding Cookie Dough. Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick cooking mat. Cream. Use your stand mixer or a medium-sized mixing bowl to cream 1 cup of butter and ½ cup of confectioners' sugar until light and fluffy.