Thursday, December 13, 2012

CookieExchange: Mexican Wedding Cakes and Peanut Buter Melt-A-Ways

Mexican Wedding Cakes

Mexican Wedding Cakes

These cookies have a rich tradition of being served at weddings (hence the name) they are also a favorite served with rich Mexican hot chocolate

2        cups  butter softened
1        cup    powdered sugar
2        tsp     vanilla
4 1/2   cups  all purpose flour
1 1/2   cups  finely chopped nuts or walnut meal
1/2      tsp     salt
                    Powdered sugar for rolling


1   Heat oven to 350.

2   In a Kitchen Aide Stand mixer with a paddle cream butter, sugar  and vanilla together.

3   Combine nuts, salt and  flour.  Add to mixer on a low speed in small batches until combine.

4   Chill dough 1 hour or over night and scoop into 1 inch balls and place on a parchment lined cookie sheet 2 inch's apart.

5   Bake 10-12 minutes until edges are brown.  Cool slightly and roll in powder sugar.  After all cookies have been rolled in powdered sugar roll a second time in powder sugar.

Yield: 8 dozen

Recipe Tips

If freezing cookies roll again in powdered sugar before service.


Author: Chef Jackie

Peanut Butter Melt-A-Ways


Peanut Butter Melt-A-Ways

1   lb     white chocolate
1   lb     chocolate milk, semi sweet or dark
1   cup  peanut butter
     peanuts for garnish
     mini muffin cups


1   Melt peanut butter and chocolate together over a double boiler.

2   Line mini muffin pan with paper cups.

3   Using a spoon or a plastic candy bottle fill cups with melted mixture.

4   Top with a few peanuts for garnish.

5   Repeat until all of mixture is gone. Reheat if needed. Freeze until needed.

Yield: 6 dozen

Recipe Tips

Serve at room temperature.

Can be frozen up to 3 months.


Author: Chef Jackie White
Web Page:

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Season's Eating's
Chef Jackie

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