Mexican Wedding Cookies are both sweet and savory and are always one of the many types of cookies that we bake before the Christmas Holiday Season. Many countries have similar types of cookies and they are known around the World by different names. Most people agree, however, that whatever you call them they are extremely easy to make. The dough can be prepared a day or two in advance and can be refrigerated until the time that you are ready to bake. Ingredients:
1/4 tspn Kosher salt
3/4 cup sugar
1 cup shortening
5 tbsp butter
1/2 tspn vanilla extract
3 1/4 cups winter flour (or all-purpose flour)
1 1/4 cups finely chopped pecan pieces or ground sunflower seeds
Preparation:
- Using a mixer cream together the sugar, salt, shortening, butter, and vanilla.
- Add the dry ingredients and mix together.
- Form dough into a 1 and 1/2 inch diameter log. Wrap the log in wax paper and refrigerate for at least an hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the log into 1/4 inch disks.
- Place the disks on a lightly greased baking sheet and place on the upper rack of the oven. Bake for 7 to 8 minutes until the just start to brown on the edges.
- Let the cookies cool completely and then roll the cookies in a small bowl of confectioner's sugar.
- Store the Mexican Wedding Cookies in an airtight container.
Mexico [ print this recipe for Mexican Wedding Cookies ]
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