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Spanish Wedding Cookies

December 26, 2011

Generally known as Mexican Wedding Cookies, but when my mother made them she called them Spanish Wedding Cookies (What did my Irish Mother know about Spain?  Now I know, she knew about cookies) and in reality they should be called Arab Wedding Cookies, well that is the way flavors travel.  The significance of these cookies are the rich taste of the ingredients, which will bring blessings to the married life and the powdered sugar will bring purity (I do believe in that; oh, my ex-husband did not).  These cookies will be the only snowballs I will have this year.  Maybe one year I will be able to roll a round cookie, although at this point in my life I question that visual idea, but I am very happy I can still make cookies.  I certainly try to make them at the Christmas time of year but they would be welcome any day or night of the year (oh, humidity in Florida does bring some sugar challenges).

Spanish Wedding Cookies

Ingredients

  • 1 C. Unsalted Butter (room temperature)
  • 1/4 t. Salt
  • 2 C. Confectioners’ Sugar (divided)
  • 2 t. Pure Vanilla Extract
  • 2 C. All Purpose Flour
  • 1 C. Pecans (toasted at 350 degrees/approx. 6 min. and chopped when cool (or ground in a food processor); I prefer chopped

Preparation

  1. In a large bowl cream the butter until light and fluffy; add 1/2 C. Confectioners’ sugar, salt and vanilla and beat until blended
  2. Beat in the flour; add the nuts
  3. Roll into a large bowl; wrap tightly with saran or plastic wrap and chill (about 1 hour)
  4. Grease cookie sheets and preheat oven to 350 degrees
  5. Take pieces of dough and roll between your palms 1″ balls; arrange the balls on a baking sheet  about 1 1/2″ apart
  6. Bake cookies until golden brown on the bottom and barely golden on the top (approx. 18. min.)
  7. Remove from oven and cool until warm; place on a rack to cool completely; roll the cookies in the  sugar; set aside; roll again in another bowl of sugar/set on serving plate *
  8. Store in an airtight container; roll in additional sugar before serving (optional) *

*  Roll the cookies a second time for full coverage/and if stored roll them a third time

(Makes about 3 Dozen)

Recipe from Betty Cheney

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6 Comments leave one →
  1. December 26, 2011 21:09

    Your post made me chuckle. We’ve already seen snow, but hopefully that was a fluke! These look wonderful.

  2. Jean permalink
    December 26, 2011 21:00

    Spanish Wedding Cookies

    I have been making these for years. They are melt in your mouth good. I always called them Pecan Puffs. They are delicious and easy to bake.

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