Yum... The cream cheese cookies DO sound very good...
Okay, these are the little white snowball cookies--but this recipe, to me, is the best!
MEXICAN WEDDING COOKIES (Bizochos de boda)2-1/2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans
2 cups (approximately) confectioners' sugar
2 teaspoons vanilla extract
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- <font size="2" face="Verdana, Arial">In a bowl, stir together flour, salt and pecans to combine thoroughly; set aside. Preheat oven to 350 degrees.</font></li>
- <font size="2" face="Verdana, Arial">In mixer bowl, combine softened butter and 1/2 cup of the confectioners' sugar, beat until fluffy. Blend in vanilla. Gradually add flour mixture, beating just until dough clings together.</font></li>
- <font size="2" face="Verdana, Arial">Use a spoon or your hands to gently shape dough into 1-1/2 inch balls. Place about 2 inches apart on ungreased baking sheets. Bake until firm and lightly browned (20-25 minutes).</font></li>
- <font size="2" face="Verdana, Arial">Spread about 3/4 cup of the remaining confectioners' sugar on a rimmed baking sheet. Transfer baked cookies to sugar-lined baking sheet; generously sift the remaining confectioners' sugar over warm cookies, turning cookies in the sugar, if necessary, to coat all surfaces. Transfer to wire racks to complete cooling.</font></li>
<font size="2" face="Verdana, Arial">Makes about 30 (1-3/4 inch) cookies.
<small>[ December 13, 2002, 01:03 PM: Message edited by: BINthereDUNthat ]</small>
