Mexican Wedding Cookies

Christy Jordan — Mon, 03 Nov 2008 07:41:00 +0000

My mother used to make these especially for me when I was a little girl because I loved the Danish Wedding Cookies that were sold in the grocery stores. They were a bit pricey, so she made these for me instead – which were MUCH better anyway! All you had to do was ask for that pink box of cookies and within a day or two, a plate of these would appear on the table! (Did I have her trained, or what?)

These cookies float away somehow, or magically disappear into another dimension when you aren’t looking. I took these photos on Halloween night and left the plate sitting on the table while I got the kid’s costumes on. I came back a few minutes later and the plate was completely empty. Seriously. Now my family was here and all but…I don’t even think they realized how quickly they ate them. These cookies just attract people, and kill any hope of willpower. Make them! Make them today!

I took a few of these to my daughters preschool and had to promise to get the recipe posted THIS WEEK after they tasted them. Truly, truly, truly, delicious, unique, and delectable in flavor and texture.

You’ll need: Vanilla, vegetable shortening, mini chocolate chips, one egg, confectioner’s sugar, and white cake mix. Yeah, I did just say cake mix. Trust me on this, cake mix has found a higher calling in these cookies!

If you don’t have mini chips, you can just chop up regular ones a bit. I’ve done that plenty of times.

Mix shortening, water, vanilla, and egg white thoroughly in bowl.

Notice how I said “egg white” and yet you see a yolk in there. ~sighs~ Katy was “helping” me at this point so….bascially you need to try for a white but if you get a little yolk in there they’ll turn out just fine.

After you mix those its going to look a little globby

(I tell ya, I’m sweeping the world with my culinary vocabulary, aren’t I?).

Mix in cake mix.

Add in chocolate chips. At this point you can add nuts as well but my kids don’t like things with nuts in them…although Katy did eat a peanut M&M on Halloween.

Now we’re done with the dough, wasn’t that easy peasy?

Now roll it into a ball with your hands.

I’ve never had a problem with it sticking but if it does, just wet your hands. Roll into one inch balls.

Place about two inches apart on ungreased cookie sheets.

Bake until almost set, about ten minutes.

Like this. You aren’t going for browned here, just almost done looking.

Remove from pan while hot and dip tops in confectioner’s sugar.

If they are too soft you can set them aside for a minute or two but you need to dip t
hem while they are warm.

Dip only the tops, like this.

The confectioner’s sugar will stick to them as long as they are warm….oh my gosh these are so yummy..

Look at gorgeous these are? They would be SO pretty on your cookie trays this Christmas. Hopefully you won’t run into the same problem I did though. I made them for Katy’s Halloween party the day before her party and there weren’t enough left to take by the time the party rolled around!

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Mexican Wedding Cookies

Ingredients
1/2 C Vegetable Shortening
1/4 C water
1 egg white
1 box white cake mix
1/2 C chopped nuts (optional)
1/2 C mini semi sweet chocolate chips
confectioner's sugar
Instructions
Preheat oven to 375. Mix shortening, water, vanilla, and egg white thoroughly. Mix in cake mix, nuts, and chocolate chips until dough holds together. Shape into one inch balls. Place about two inches apart on ungreased cookie sheet. Bake until almost set, about ten mionutes. While warm dip tops in powdered sugar, cool.
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Mexican Wedding Cookies