>Mexican Wedding Cakes: day 9 of 12 Days of Christmas Cookies


The cookies I picked for day 9 of my 12 Days of Christmas Cookies are the Mexican Wedding Cakes. I had never tried these and read rave reviews about them all over the Internet.

I decided to give this recipe from Joy of Baking a try. My cookies turned out great: these feel really light and fragile and look so pretty topped with the confectioner’s sugar!!

Mexican Wedding Cakes
adapted from Joy of Baking
2/3 cups of toasted nuts (pecans, walnuts, hazelnuts) (I used pecans)
1 cup butter at room temperature
1/4 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup confectioner’s sugar

Preheat the oven to 350 degrees Fahrenheit. Line 2 bakingsheets with parchment paper. Set aside

Toast nuts: place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely, place them, along with two tablespoons of the flour from the recipe, in your foodprocessor, fitted with a metal blade , and process until they are finely ground (but not a paste). Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12-15 minutes, or until the edges of the cookies start to brown. (Mine needed 12 minutes) Remove from oven and pleace on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkel about 1/2 cup of the confectioner’s sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar, that’s what I did).

Store in an airtight container. Makes about 3 dozen cookies.


>Chocolate Covered Cornflakes: Day 8 of 12 Days of Christmas Cookies


>Sugar Glazed Almonds: Day 7 of 12 Days of Christmas Cookies


>Butter Pecan Slice and Bake Cookies: Day 6 of 12 Days of Christmas Cookies


68 pieces

>World Peace Cookies: Day 5 of 12 Days of Christmas Cookies


So, now on to my favourite chocolate cookie ever!!! For the fifth day of my 12 Days of Christmas Cookies I decided to make World Peace Cookies. We made these for Tuesdays with Dorie in february 2009 and this is another cookie that my coworkers keep requesting me to bake again!

Not only are these cookies delicious, but I also think the name is soooo good and appropriate: I mean, doesn’t everybody wish for World Peace around Christmas?
The reason why Dorie Greenspan decided to rename these cookies (originally these cookies were called Pierre Hermé’s Korova Cookies) after a neighbour claimed that ‘a daily dose of Pierre’s cookies is all that is needed to ensure planetary peace and happiness’.

This recipe made 48 cookies and it can be found here.

>White Chocolate Madacamia Nut Cookies: Day 4 of 12 Days of Christmas Cookies


Today’s cookie was picked especially for my mom. My mom was really good this year: she lost a lot of weight and restrained from eating sweets and cookies and such. Now she’s off the diet and back to eating normally I wanted to put something in my Christmas Cookies that she would absolutely love.

My mom’s favourite chocolate is white chocolate and her favourite nuts are macadamia nuts, so I went, googled and found the perfect cookie over at My Tasty Treasures.

Again: another easy to make, scoop & bake cookie. I baked them for 12 minutes and got 54 cookies out of this recipe. My mom got to test them and said that they were the ‘bestest’ cookies she ever had!

White Chocolate Macadamia Nut Cookies
(adapted from My Tasty Treasures)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla
1 1/2 cups chopped macadamia nuts
2 cups white chocolate chips
  • Preheat oven to 325 degrees Fahrenheit
  • Combine flour, baking soda and salt in a small bowl and set aside
  • Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla in a bowl with an electrical mixer until creamy
  • Gradually add the flour mixture to the sugar mixture until just mixed
  • Stir in the macadamia nuts ans white chocolate chips by hand
  • Drop by the spoonful onto a greased or lined baking sheet
  • Bake for 12 – 15 minutes or until edges look golden brown (I baked mine for 12 minutes)
  • Cool on the cookie sheet for at least 4-5 minutes so the cookies can set.
  • Remove to rack to cool completely
  • Enjoy

>Americans are NOT stupid – WITH SUBTITLES

Oh my God, they must have picked the stupidest people to answer these questions!!!