Johnny's Impossible Tawdry Mexican Wedding Cookies

Name: Johnny's Impossible Tawdry Mexican Wedding Cookies
Prep time: 1 h 16 min
Cook time: 1 h 16 min
Total time: 1 h 16 min
Yield: 65
Cuisine: Mexican
Ingredients: 3 sticks butter, cut into pieces, room temperature; 473 milliliters confectioners sugar; 591 milliliters all-purpose flour; 2 Tbsps grade A dark amber maple syrup; 0 teaspoons salt; 237 milliliters sugar; 237 milliliters tapioca starch (tapioca flour); 1 teaspoon vanilla extract; 414 milliliters walnut pieces

The recipe Johnny's Impossible Tawdry Mexican Wedding Cookies is ready in roughly 1 hour and 16 minutes and is definitely a super vegetarian option for lovers of Mexican food. One serving contains 110 calories, 1g of protein, and 6g of fat. For 17 cents per serving, you get a dessert that serves 65. It is perfect for Wedding. A mixture of butter, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla.

Ingredients you will need

Maple Syrup

Cornmeal

Tapioca

Vanilla

Walnuts

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Stand Mixer

Hand Mixer

Bowl

Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine.

Ingredients you will need

Walnuts

Equipment you will use

Blender

Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Bake just until the bottom edges start to turn golden, about 14 to 16 minutes.

Equipment you will use

Oven

Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.

Ingredients you will need

Powdered Sugar

Sugar

Equipment you will use

Bowl

Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Cinnamon

Dough

Equipment

Ingredients

Servings:

3sticks

butter, cut into pieces, room temperature 473milliliters

confectioners' sugar 591milliliters

all-purpose flour 2Tbsps

grade A dark amber maple syrup 0teaspoons

salt 237milliliters

sugar 237milliliters

tapioca starch (tapioca flour)1teaspoon

vanilla extract 414milliliters

walnut pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.