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
Garnish:
Powdered
sugar for rolling
|
Procedure
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.
Source
Author: Chef Jackie
preplikeachef.blogspot.com
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
|
Procedure
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.
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.comSeason's Eating's
Chef Jackie
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