Can i freeze mexican wedding cookies

With floured hands, shape the cookie dough into small balls. Arrange them on the baking sheets; bake in the preheated oven for 10 to 15 minutes. Meanwhile, sift the remaining 1 cup of powdered sugar into a wide, shallow bowl.

When the cookies are still slightly warm, roll them in sifted powdered sugar to coat thoroughly. Let the cookies cool thoroughly and roll them in powdered sugar again. Alternatively, use a shaker to coat the cookies the second time. Recipe Tags:. Actively scan device characteristics for identification.

Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Reduce mixer speed to low and mix in almond extract and egg yolks, blending each for 30 seconds. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients. Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill for at least 30 minutes.

Preheat oven to degrees. Line two baking sheets with parchment paper. Unwrap dough and use your fingers to pinch off 1 tablespoon of dough, then roll dough into a ball. Place cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart. Bake cookies for minutes or until the bottoms of the cookies begin to turn a light golden color. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Dip cookies in powdered sugar, tossing them to coat completely. Repeat this setup until every cookie is coated. Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days. Prep Time: 45 minutes. Cook Time: 15 minutes. Author: Serene. Course: Dessert. Cuisine: American, Mexican, Russian. Add in the vanilla extract, flour, and salt.

Mix until dough comes together. Will start off crumbly, but keep mixing. Press the dough together on a piece of wax paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. Preheat oven to degrees Fahrenheit.

Divide the dough, and roll each portion of the dough into 1 inch balls. Place on baking sheet lined with silicone baking mat.

If using one baking sheet, place remaining dough in the refrigerator until ready to be baked. Bake for minutes until the cookies start to turn golden along the bottom edge. Remove from oven and allow too cool. In a small bowl add the remaining 1 cup of powdered sugar. Pack the balls in a freezer-safe container, covering each layer with wax paper. Freezing Cooked Russian Tea Cakes Roll the baked cookies in powdered sugar, and allow them to cool completely.

Tip If you froze raw dough, let it thaw for an hour or two until the dough is cold, but not frozen. Warning If you freeze cookies before they are fully cooled you will end up with ice crystals, which will ruin the flaky texture of your tea cakes.