Mexican Wedding Cookies are special treats made with walnuts
that are scrumptious with hot tea, cocoa, coffee or a cold glass of milk. Also
known as Russian Tea Cakes, they're easy to put together, so let’s get
started.
Ingredients:
1 cup unsalted butter (2 sticks)
1 cup unsalted butter (2 sticks)
1 teaspoon vanilla flavoring
2 cups all-purpose flour
6 tablespoons powdered sugar
¼ teaspoon salt
¼ teaspoon cardamom (optional)
1 cup walnuts, chopped
1/3 cup powdered sugar for final dusting
Directions:
Preheat oven to 350 degrees F (175 degrees C)
In a medium mixing bowl, cream butter and vanilla until
smooth. Sift together flour, 6 tablespoons of powdered sugar, salt and
cardamom. Add dry ingredients to butter mixture a little at the time, to form a
soft dough. Add chopped nuts and mix until just blended. Using a cookie scoop
or teaspoon, form into 1 inch balls. Place 2 inches apart on ungreased cookie
sheet. Do not compress.
Bake 12 minutes. Let cool. Place remaining 1/3 powdered
sugar in a small bowl and roll each cookie in it.
Makes two dozen cookies.
Notes:
Pecans, almonds or hazelnuts may be substituted for the
walnuts.
For best results, do not substitute margarine for the
butter.
Rolling the cookies before they cool will cause the powdered
sugar to melt.
Additional cookies recipes can be found at: http://www.allrecipes.com
Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana. |
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