How To Make Mexican Wedding Cookies

hello hello hello hello
welcome back everyone today we’re going
to make up some Mexican wedding cookies
I know the holidays are still a ways
away but I like to get started on some
cookies that way if you all are out
there looking for some cookies for the
holidays coming up I’ve been doing some
cookies here lately and I want to do
some Mexican wedding cookies which is
popular around here they sure don’t last
but they are a delicious delicate cookie
sprinkled with rolled in cinnamon and
sugar they’re very delicious cookies and
let me go ahead and get started here and
let y’all know what you’ll be needing in
the bowl I have one stick of real butter
I have a cup and a half of vegetable
shortening you’ll be needing 3 cups of
flour you’ll be needing a teaspoon of
Mexican vanilla you’ll be needing an egg
and you’ll be needing a half a cup of
sugar in here and you’ll need some
cinnamon and sugar for rolling it’s it’s
it’s a really simple cookie basic it’s
something we all have on hand which is
the cinnamon the sugar the butter the
shortening vanilla the flour in a week
this is stuff we all normally have on
hand so let’s go ahead and get that
started like I said here I have a half a
cup one stick of real butter and I have
a cup and a half of shortening so I’m
just gonna cream this up
just get it creamed up it doesn’t have
to be perfect these are some really good
cookies and they store well and they
keep they keep for up for a good while
so I’m gonna go ahead and just get this
creamed up real good
all right now to this I’m gonna
and she all can see that I’m gonna add a
half a cup of sugar white sugar just a
half a cup not going to be using you see
that cloud of sugar that powder I don’t
know if the video picked it up or not
but we have a half a cup of white sugar
there one egg just one egg room temp
just mixes in better
do 1 teaspoon of your Mexican vanilla
just use the cap that’s usually the
teaspoon you don’t have Mexican vanilla
by all means use your regular vanilla
extract all right just a quick pinch of
salt
not a whole lot and that is salted
butter also that I’m using I always use
salted butter in my baking so if I ask
if I do forget to mention it I apologize
but it’s I always use salted butter
because you control the salt whatever
you put in so just get that mixed up
doesn’t have to be perfect now to that
I’m gonna add in my 3 cups of
all-purpose flour make sure your flowers
not packed there’s one
–
three
now what I’m gonna do is just mix this
up and get it all mixed together and
we’re gonna mix some little balls and
get your oven preheated to 350 all right
got my dough all mixed up seeing it just
it comes together quick it’s simple now
these are gonna bake depending on how
big you’re gonna make them up probably
do like I make them small maybe a
teaspoon just little little balls and
then I’ll just kind of gently Pat it
don’t flatten it out completely just
gently and I’m gonna line these up they
don’t spread much but get them made up
you don’t want to keep your dough
setting out too too long especially if
it’s warm because there is butter but
they don’t like I said they don’t spread
too much and I do like maybe a teaspoon
sighs you can do it ever size you want
but your baking time is gonna vary you
know these are gonna go between 10 to 13
minutes or so depending on your oven
long as they get light brown the good
thing about these cookies if you
undercook them you’re gonna notice the
texture is soft they are going to firm
up after they set and that’s how you’re
gonna want them they’re there like I
said a very delicate cookie but you
can’t really mess them up and let your
over bake them but you don’t want to
burn them but we’ll get them in the
middle rack at 350 like I said if you
want you can try one cookie at a time
that’s normally what I do when I play
around with recipes I’ll bake one
cooking and you know time it see what it
takes and these usually take between 10
to 13 minutes at 350 so I’m gonna get
those lined up and in the oven and we’ll
be back
okay and here I mixed 2/3 cups of sugar
and 2 teaspoons of ground cinnamon and
just mix more up as you go or if you
don’t use it all you can save it for
some cinnamon toast you know with some
butter it’s good the kids love it like
that but I wanted to let y’all know
everything you’ll be needing cuz I know
a lot of people are like well what’s in
it I don’t want to write it down so I’m
just gonna say what’s in it in case you
don’t want to watch the rest of the rest
of the video you’re going to need one
stick of butter which is 1/2 cup you
will need 1 egg at room temperature you
will need 1/2 cup of granulated sugar
you will need 1 teaspoon of Mexican
vanilla you will need one and a half
cups of shortening your choice I use
Crisco you’ll need 3 cups of all-purpose
flour and you’ll bake these in a
preheated oven until done which is
usually it could be 10 to 13 minutes
depending on the size
I do TSP size and that’s 3 thats 350
fahrenheit in the oven and that’s
basically what I wanted to point out
what you will be needing and you’ll roll
those slightly cooled cookies in the
cinnamon sugar mixture when they’re done
and just put them in a container I like
to put them in a container and and they
last for a long time too so I got them
in the oven their bacon so we’ll be that
okay these took actually 22 minutes
I forgot I got a different cuff and
since I’ve made these last and I did
make them a little bit bigger than I
usually do but it takes time making
these cookies if you make them real
small that’s why I went with the TSP it
should have known it it’s going to take
longer but I made mine or baked mine
exactly 22 minutes and I see you they’re
barely gonna Brown and they’ll get the
golden brown bottoms I’m just gonna let
these cool just a little bit because
they’re very delicate and then I’ll roll
them in this sugar mixture you can also
do these in powdered sugar too but I
like the old traditional way but I’ll
get these all done and show y’all the
finished product but like I said 22
minutes at a teaspoon
all right there now what I’d like to do
is just drop a few of them in there
they’re still warm you do want to coat
these but it’s just that I’m cool just
for a few minutes when they first come
out this they’re hot and just flip them
flip them in that sugar but we’re gonna
finish these up and get them all stacked
in I just wanted to show you how that’s
done and do let excuse me your cookie
set because they do need to firm up if
you eat them warm you’re just going to
taste crumbly to you so let them set for
a few hours tomorrow like I say with all
my cookies they’re even better all right
there there now I wanted to bring up to
you just you know that was used how much
cinnamon you want in yours you know I
wouldn’t you know you know how much
cinnamon you like cuz I told you 2
teaspoons 2 or 2/3 sugar you may not
want that much so go with a teaspoon and
a half or so but it just depends on you
and I would suggest a good quality
cinnamon because that does make a
difference on the quality of cinnamon
you are using a lot of Marge’s to
powdery and you’ll pick that up on the
cookie but I wanted to bring up when I’m
when I when I coated them in their sugar
the remainder of the sugar that was left
I just sprinkled it all over their
cookies so those cookies could absorb
that sugar the cinnamon and then I’ll
take the cookies out we you know throw
the rest of the sugar away that way it
gives them time to soak up that sugar
mmm not sure I got it closed up but
there they are guys but anyway there
they are you guys I hope you enjoy them
like and subscribe as always please and
until next time we will see you guys
later and I thank you so much for
watching have a great day
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