I have a friend at work that got married last weekend. Earlier in the summer when I found out she was engaged I offered to help with anything that she needed. About a little over a week before the wedding she asked me to help out by making some cookies. I was very happy to help. The cookies turned out really good (in my opinion). I tasted them before I took them over to her because I'm not going to take something that turned out bad. They were easy to make, although a little time consuming. So you need to plan ahead if you're going to make them.
Mexican Wedding Cookies
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups flour
1 cup chopped almonds
1/2 cup confectioners' sugar
In medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325°. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
This recipe came from www.allrecipes.com. I was told to roll the cookies in the confectioners' sugar prior to baking as well as after. I baked them that way and the cookies did have a nice sugary coating. Yummy!!!
2 comments:
I love these cookies too! =)
Oh, and I just ordered more silk and some dye I hope will match your ghawazee coat (an oxblood red and a mist gray). I'll do some experimenting this weekend and post the results. =)
Yummy!! They look fantastic! Did you use the almond meal? or other chopped almonds? My recipe says to dump them in the powder as soon as they are out of the oven so they will absorb more sugar, but I like yours better, less mess. Congratulations!
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