window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[52861] = {“id”:52861,”type”:”Slideshow”,”images”:[{“image_id”:”0bbcfb3a35893bbc9efad3b19f5c2cd7ccc38aae”,”caption”:”\u003cb\u003eToast the nuts:\u003c/b\u003e Toast the pecans or nuts in a large frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Transfer to a large plate and cool completely, about 20 minutes.”,”image”:{“id”:”0bbcfb3a35893bbc9efad3b19f5c2cd7ccc38aae”,”width”:4815,”height”:3288,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:57.406-05:00″,”updated_at”:”2016-11-20T17:21:57.406-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27775_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1c09c32472cf87f6baf9aba05737a13903c005f2″,”caption”:”\u003cb\u003eFinely chop the nuts:\u003c/b\u003e Finely chop the nuts or pulse in a food processor fitted with the blade attachment into a fine meal.”,”image”:{“id”:”1c09c32472cf87f6baf9aba05737a13903c005f2″,”width”:5035,”height”:3259,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.449-05:00″,”updated_at”:”2016-11-20T17:21:58.449-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27794_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ca62eb2d45f3ad089433cd45abbf9fc27396f8a9″,”caption”:”\u003cb\u003eCombine the dry ingredients:\u003c/b\u003e Whisk the flour, chopped nuts, cinnamon, salt, and cayenne together in a medium bowl; set aside.”,”image”:{“id”:”ca62eb2d45f3ad089433cd45abbf9fc27396f8a9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:57.425-05:00″,”updated_at”:”2016-11-20T17:21:57.425-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27807_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”30fab822140c32f15a8dc2b22295fac91ac7039a”,”caption”:”\u003cb\u003eCream the butter and powdered sugar:\u003c/b\u003e Place the butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.”,”image”:{“id”:”30fab822140c32f15a8dc2b22295fac91ac7039a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:57.809-05:00″,”updated_at”:”2016-11-20T17:21:57.809-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27841_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”cf1a234ecb599473224f997e9b7c634f0987e8c0″,”caption”:”\u003cb\u003eAdd the flour mixture to the butter mixture:\u003c/b\u003e Return the mixer to low speed and gradually beat in the flour mixture until just combined.”,”image”:{“id”:”cf1a234ecb599473224f997e9b7c634f0987e8c0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.083-05:00″,”updated_at”:”2016-11-20T17:21:58.083-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27882_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5f49cac21758dc9cc5f72a84dea9d5031dea261a”,”caption”:”\u003cb\u003eChill the dough:\u003c/b\u003e Transfer the dough to a piece of plastic wrap, form it into a 1-inch thick disc, and wrap completely in the plastic. Refrigerate until firm but still soft enough to scoop, 45 minutes to 1 hour.”,”image”:{“id”:”5f49cac21758dc9cc5f72a84dea9d5031dea261a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.276-05:00″,”updated_at”:”2016-11-20T17:21:58.276-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27902_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”734fc5d1b5092f53c326fe046f795598ce17b252″,”caption”:”\u003cb\u003eHeat the oven and prepare the baking sheets:\u003c/b\u003e Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup of powdered sugar in a pie plate or large, shallow bowl.”,”image”:{“id”:”734fc5d1b5092f53c326fe046f795598ce17b252″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.567-05:00″,”updated_at”:”2016-11-20T17:21:58.567-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27938_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f28db6428e998e4b4129e1b9f4255468ae956849″,”caption”:”\u003cb\u003eShape the dough:\u003c/b\u003e Form the dough into 1-tablespoon balls and place on the baking sheets, spacing them at least 1 1/4-inches apart (fit them all on the 2 baking sheets, they do not spread much).”,”image”:{“id”:”f28db6428e998e4b4129e1b9f4255468ae956849″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.489-05:00″,”updated_at”:”2016-11-20T17:21:58.489-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27930_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”47050a10773652927a2d81c0c8bc754d15f4540f”,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are set, 7 to 8 minutes more.”,”image”:{“id”:”47050a10773652927a2d81c0c8bc754d15f4540f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.679-05:00″,”updated_at”:”2016-11-20T17:21:58.679-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_28185_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”19acce5d06c4fa8f8023f131f514104cac6fc7b9″,”caption”:”\u003cb\u003eCool and coat the cookies twice:\u003c/b\u003e Place the baking sheets on wire racks and let the cookies cool on the sheets for 10 minutes. While still warm, gently coat each cookie completely in powdered sugar and place on the rack. Let cool completely, about 15 minutes more, then coat again in the powdered sugar.”,”image”:{“id”:”19acce5d06c4fa8f8023f131f514104cac6fc7b9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.756-05:00″,”updated_at”:”2016-11-20T17:21:58.756-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_28207_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
These buttery, nutty one-bite cookies go by many names. Maybe you know them as Russian Tea Cakes, Italian Wedding Cookies, or Snowball Cookies. Whatever you might call them, these Spiced Mexican Wedding cookies (their most popular name) are the perfect antidote — or addition — to the sugar-studded cookie plate. With just enough heat, salt, and nutty flavor, these cookies satisfy sweetly without being cloying. And they are just as easy to make as they are to eat.
<p><a href=’http://www.thekitchn.com/how-to-make-spiced-mexican-wedding-cookies-238069′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/29/how-to-make-spiced-mexican-wedding-cookies-baking-lessons-from-the-kitchn/
No comments:
Post a Comment