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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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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 ¾ cups flour; ⅓ cup cocoa powder; 2 teaspoons ancho chili powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ½ sticks unsalted butter, room tempurature

Mexican Wedding Cookies

Mix the crushed nuts in with the dough. Stir on low speed to combine. Scrape the dough from the bowl into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight. The dough must be firm and thoroughly cold for best results. When you're ready to bake the cookies, preheat the oven to 375F.

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Instructions. Beat butter till creamy, add in sugar and beat again. Add remaining vanilla, flour, salt and nuts, mix well. Dough will be crumbly. Chill dough for about an hour. Preheat oven to 325 degrees. Roll dough in to 1 inch balls and place on an ungreased cookie sheet.

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Heat the oven to 350 degrees (F). Normal version: Take the dough out of the fridge and roll into 1-inch balls and place on ungreased cookie sheet an inch apart. Chocolate version: Break off two 1/2-inch chunks of dough and flatten into disks. Place a chocolate chunk in the middle of one and place the other on top.

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Preheat the oven to 350° F. Spray a cookie sheets with nonstick cooking spray. Place the room temperature butter in a stand mixer and add the powdered sugar and vanilla and almond extract. Beat till well combined. Sift the flour and salt into the butter and beat on medium speed.

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Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.

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Preheat the oven to 350 degrees. Butter a large cookie sheet. In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary. Drop in the butter and shortening chunks, and pulse a couple of times.

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Place on prepared baking sheet, spacing cookies 1" apart. Bake on 375°F for 10-12 minutes or until bottom edges of cookies are just beginning to turn light golden brown. Remove from oven and allow to cool for 10 minutes before rolling generously through additional powdered sugar. Enjoy!

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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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Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. In a small bowl, combine cinnamon and remaining confectioners' sugar.

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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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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.

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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 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.