Helen’s Home Cooking Mexican Wedding Cookies/Russian Tea Cakes

whoa today we’re going to make Mexicanwedding cookies they’re also known asRussian tea cakes or an America they’reknown as snowballs however these are notto be confused with the snowballs the wemake in Scotland because they’re sawnothing like them these are actuallypeak in that pecan nut beast so we’rejust gonna go in with a recipe in asecond but just before we do I’m goingto actually do something I never do oncamera because I’m actually gonna justhave one oh my god these are absolutelydelicious the only thing I couldrecommend is that you make towards solet’s get crackin and get me Kadeshrecipe okay then here we go soingredients that we have here are 125grams of toasted pecan nuts we have 130of plain flour which is all-purposeflour if you’re stateside 45 grams oficing sugar if you only got caster sugaror you don’t have in our face and sugaryou’ll need icing sugar for later castersugar will be absolutely fine 115 gramsof butter and then it’ll be one teaspoonof vanilla extract so everything is justgoing straight into the bowl for thesepieces actually I’ll just take some backout because I was just going to show youthat one stick had come out the ovenI just kept piling them up together andas you can see once you’ve startedchopping them some of the bigger piecesstart to fall away so you can just keepworking at them just palm down at theend of your knife and working through Ihave adequate something that’s obviouslypowder you can use your blend that ifyou want if you want it very fine youcould use your blenderI did it by hand because I was wantingto just keep some with a bit of texturethan it should have see thatjust returned three SEC Bowl this isgoing to be messy sore rings are offtoday and with your flour sugar tryingeverything out hereso one thing if you’re using castorsugar it comes away we bit easier cutterjust try and get it all and then oneteaspoon of I’m gonna just say likevanilla so just let it spill over alittle there no just the board at leastto one side there was makin an atJenna’s team jammy food in last night soif you fats you do night just look upthat and steamed food in one which Inormally would make the setup when youstop Scott you’ll get less be there orjust to steam pudding and to YouTubehello Tom Cooper and you’ll find therecipe for that there it was absolutelyawfulknow some people I’ll put a glove on todo that I don’t mind if my fingerstouched it and wouldn’t you want to cometogether know the pecan nuts bring it bythem I thought the money lead of thecustomer quick cheap this and toss themput them just a now a flat bacon treeand to your nothing about 350 foot seewon’t be slightly less than that about150 degrees centigrade so see just underthe C 55 and hang pictures of a gasmatrix the reefyou’ve only wanted to twist them forabout eight minutes and then when youtake them out chop them up have a verysmall you like and you can do these inadvance and they will keep in your platefor quite a long time so it’s quite goodto have these things done in advance bigyou’re wanting to toast your nutsbecause it does just give off a lovelyflavor because let’s despair for peoplethat use gloves or make they’ll not bemaking such a mess of things to probablydo is they’re actually just going towrap this and a piece of cling filmput into the fridge for at least half anhour couple of hours if you’ve got thetime colored the better use if to workpress so we’ll just leave it there justnow pop it in the fridge and then we’llcome back and I’ll show you what to doand just there you gookay this decides a couple of hours inthe fridge so just take it a bit and allyou’re doing is peeling off just a weebit and all you go just make an let’shold one inch bowlsno you just need to look someone’s justlike that but Kenny how it tells me ongood authority mr. cameraman here thatif you’re not wanting to use a rulerthis section here between here and theend of your thumb there’s approximatelyone inch so well soon find out thismakes shoots give you about 24 so weshall see how we get to how many werehelped by the end of us now these areunlike a finger making cookies thesewill spread so as long as you leave abit of room between them one tree shouldbe enough depending on the size of yourtree so I shall just crack at and finishthem and they will just come back in anysecond right down to the last two hereand we don’t get 24that was quite surprising well there wego so it about an inch apart so justlearned about this I mean come on that’strue them make them be a bit biggerthey just ranking them about an inchapart and just space them ever soslightly this shouldn’t legacy thisshouldn’t split too much fingers crossedno he’s just going to the center of theoven for 15 minutes now you don’t wantthese squiggles and rounder to stayquite peel but if you want to just checkthem you just want to check that thefirm they don’t need to like to say theydon’t need to be golden brown but aslong as they’re firmso that’s 350 degrees Fahrenheit ahundred and eighty eight Celsius I guessmatter for centre of the oven 15 minutescome back then and show you what to donextdo you know that baby okaymates took about 17 minutes I came inshape just about the 15 minutes and theyjust wailing firm to the touch I meanyou certainly you’re not wanting thisschool that golden-brown and innocent soyou’re just going to leave these justfor the be minute to to cool till thenyou’re able to handle them just dependsif you’ve got asbestos finger so supposewhat we’ve already done here is look 125grams of makes no sugar gosh but it’snot workingdo you want a powdered sugar for somereason probably because these recipesyou know when you look at them and ofcourse I’ve got the Russian and Mexicanconnotations and they’re quite oftenleave the factors confectioner sugar oran air powdered sugar so enemy Aysensugars how we know it in Scotland anywayI’ve already served it so make surethere’s no lumps so 125 grams just readywell I think I maybe forgot c2 was justI actually put these on a semi cleansheet on a piece of baking paper youdon’t need to grease ityou’re not working to get it okay so ifyou think you can handle them just afterthe we minute they’re quite fragile sojust be quite gentle and enter the icingsugar no 125 grams maybe seems likequite a lot but you’re going to do thesetwice okay once these have actuallycooled no you will allow them tocompletely cool so you may actually wantto put these onto a rack okay so youjust want to toss them because I mean ifyou leave them on a plate they’llactually maybe go just a little bitsoggy if not taking our rack down justknow that we’ll just do that in a secondso just do to your thumb straight intothis onto the rack and then once they’vecompletely cooled come back and do thema second quarter now I won’t bothercoming back for that but that’s how youdo these you just caught them twice andthen if you need anything just go intothe Orkney news just gently caught themokay put them back onto the beaconif you like but I mean I Cullen writesprobably the best place to just putthese and if you have any issues orlet’s get back to me let me know whatyou do stop Scott put the recipe uptonight as well and so you can go therefor any information that you need tofind out give these a try they’refantastic for Christmas and let me knowhow you get onthanks very much for a walker watchingbyeyou