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Pillsbury.com<p>You may know this cookie by many names: Mexican wedding cakes, Russian tea cakes, snowball cookies, or even butterballs are all names associated with these delicious, round cookies covered in powdered sugar. Whatever you call them, our recipe is quick and easy to make, taking only 15 minutes to prep!</p> <p>The history of Mexican wedding cake cookies is largely unknown. Some believe the recipe originated in Eastern Europe. Whatever the origin story, these cookies became increasingly popular in the twentieth century, typically served during special occasions like weddings and Christmas.</p> <p>Key ingredients in Mexican wedding cakes are pretty basic. Most recipes, like this one, call for butter, powdered sugar, flour, salt, vanilla, and some type of ground nut. You can use almonds, pecans, or even macadamia nuts depending on your personal preferences. You can buy nuts pre-ground at the grocery store, but it’s easy to grind whole nuts on your own if you have a food processor handy.</p> <p>Can’t wait to start baking this holiday season? These cookies are easy to make ahead of time and store, too. Check out how to store Mexican Cake Cookies below for more info.</p> <p>Plan all your cookie recipes for your <a href="https://www.pillsbury.com/recipes/dish-type/cookies/christmas">holiday</a> or party platter by printing out this Mexican wedding cake cookies recipe.</p>EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.Food52I found this amazing recipe on Tasty Kitchen . It was posted by Lemanda. If I ever met Lemanda, I’d reciprocate by handing her a plate of my decadent chocolate sea salt brownies for sharing this recipe with us. These blond beauties are fantastic. They’ve received rave reviews over at Tasty Kitchen too. What I love about them is how simple and fast they whip up. A few basic ingredients work their magic to create warm-cinnamon- sugared-bliss. These muffins remind me of snickerdoodle cookies, only I like these better. I highly recommend using good quality cinnamon and crunchy, molasses-like Sugar In The Raw. Be warned. They’re moist, homey and incredibly hard to resist. Brew some coffee and bake some today! (minimally adapted from Lemanda’s Recipe posted on Tasty Kitchen) Makes 12 muffins Some Notes: Make sure you don’t over bake these muffins. They don’t brown when they’re done. They remain blond in color. They should take about 15-18 minutes to cook. In my oven they take 17 minutes. Don’t fill the muffin tins all the way to the top and you should end up with 12 muffins. Coat the tops of each muffin in a combination of regular white sugar and natural Sugar In The Raw. Sugar in the Raw is found in most supermarkets. The sugar crystals aren’t stripped of any color or flavor, giving it a natural taste. It’s not bleached or refined either. The distinctive taste comes from the molasses that naturally occurs in the crystals. It’s wonderful on these muffins. If you’re feeling decadent, you can coat the entire muffin in the cinnamon sugar mixture. I use Vietnamese cinnamon in this recipe too. Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut back by about a third, but it is perfect used full strength in any recipe where cinnamon is the main delicious flavor, like this one. I find it at Penzey’s Spices. The cinnamon-sugar topping is the star here. So go for the best cinnamon you can find. If you don’t want to splurge on the fancy stuff, regular cinnamon works just fine too. But again, I highly recommend you seek out Vietnamese cinnamon for this recipe and all your baked goods. It’s also fabulous on French toast and oatmeal. Trust me, you will love Vietnamese cinnamon. These muffins are freezer friendly. For breakfast or a snack on the go, you can take them directly from the freezer and pop them in the microwave for a few seconds. They’re also delicious warm from the oven. Enjoy!Aug 24, 2021 · If you're craving soft, cake-like cookies or have cake flour to use up, cookies made with cake flour can be a stellar solution. Feel free to swap in 75% cake flour (with 25% all-purpose) for the all-purpose flour called for in your cookie recipe (so 1½ cups cake flour plus ½ cup all-purpose in a recipe that requires 2 cups flour).
There is no reason you cannot use cake flour to bake cookies if the recipe calls for all-purpose flour, as long as you are prepared for a slightly different textured cookie once they are baked. You might even prefer to use cake flour for a lighter, fluffier cookie.
When using cake flour for cookies, it’s important to keep in mind that the lower protein content of cake flour will result in a softer, more delicate cookie. This can be a desirable trait for certain types of cookies, such as shortbread or sugar cookies.
Jan 13, 2024 · Making Cake-Like Cookies with Cake Flour. Because the flour that you will be using for your cookies is going to have different properties compared to standard all-purpose flour, you may not know what to expect when you bring that flour into a baked good such as the cookie.
Jul 13, 2022 · Using cake flour in cookies is done commonly, but you should read this guide on how and when to use it to make sure that you know what cake flour is, how to make your own cake flour if you don’t have any, and what cake flour does to cookies.
The short answer is yes, you can use cake flour to make cookies. However, there are some important differences between cake flour and all-purpose flour that you should consider before using cake flour in your cookie recipe.
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Can you use cake flour for cookies?
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The short answer is yes, you can! Cake flour has a lower protein content than all-purpose flour, resulting in a lighter texture and a tender crumb in baked goods. While all-purpose flour is the standard for most cookie recipes, using cake flour can create a delicate, almost melt-in-your-mouth cookie.
