home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cookies
/
mexican_.wed
< prev
next >
Wrap
Text File
|
1995-09-27
|
1KB
|
39 lines
Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Mexican Wedding Cookies
Message-ID: <W7GY4PK@taronga.com>
Date: Wed, 19 Jan 1994 07:19:03 GMT
I've noticed that people request Russian Tea Cakes a lot. Now I just
read somewhere that these are the same things as Mexican Wedding Cookies.
I haven't found out if this is true or not. But in the meantime, here's
a recipe.
Mexican Wedding Cookies
1 1/2 cups butter, at room temperature
3/4 pound powdered sugar
1 egg yolk
1 teasoon vanilla
1/2 cup finely chopped almonds
3 1/4 cups all-purpose flour
Beat butter until light and fluffy, then beat in 2 tablespoons of the sugar,
egg yolk, vanilla and almonds. Gradually add flour, beating to blend
thoroughly. Pinch off pieces of dough the size of large walnuts and rolls
between your palms into round balls. Place 1 1/2 inches apart on ungreased
baking sheets; flatten each ball slightly.
Bake in a 275F oven until very lightly browned (about 45 minutes). Let
cool on baking sheets until lukewarm.
Sift half the remaining powdered sugar onto a large sheet of wax paper.
Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all
over cookies to a depth of about 1/8 inch. Place cookies on wire racks
and dust generaouly with more powdered sugar; let cool completely. Store
in airtight containers, layter between sheets of wax paper. Makes 3 dozen.