Friday, December 26, 2008

Mexican Wedding Cookies

Mexican Wedding Cookies
Mine didn't come out quite as round, but they still had good flavor.  It could have been because I let the dough sit in the fridge for more than 3 hours.

1 cup butter
1/2 cup white sugar
2 tsp. vanilla extract
2 tsp. water
2 cups all-purpose flour
1 cup chopped walnuts (can use pecans too, I used sliced almonds)
1/2 cup confectioners' sugar

In a 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 degrees F.

Shape dough into balls or crescents.  Place on an unprepared cookie sheet and bake for 15-20 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.

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