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
If freezing cookies roll again in powdered sugar before service.
Author: Chef Jackie
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
Serve at room temperature.
Can be frozen up to 3 months.
Author: Chef Jackie WhiteWeb Page: preplikeachef.blogspot.com
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