How to make mexican wedding cookies?!
COOKIES)
1 lb. lard
1 cup sugar
1 tablespoon crushed whole cinnamon
1 teaspoon crushed anise seed
2 eggs
6 1/2 cup flour
1 jigger of wine (any kind)
cinnamon-sugar mixture
Preheat oven at 400°F.
Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with your hands. Place on board and roll out 1/2 inch thick. Cut into triangle shapes, hearts, etc.
Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake until set, but not brown. Watch closely so as not to burn.
Remove from cookie sheet and immediately drench in cinnamon-sugar mixture. Let cool and drench again if desired.
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Answers: BISCOCHOS DE VINO (MEXICAN WEDDING
COOKIES)
1 lb. lard
1 cup sugar
1 tablespoon crushed whole cinnamon
1 teaspoon crushed anise seed
2 eggs
6 1/2 cup flour
1 jigger of wine (any kind)
cinnamon-sugar mixture
Preheat oven at 400°F.
Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with your hands. Place on board and roll out 1/2 inch thick. Cut into triangle shapes, hearts, etc.
Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake until set, but not brown. Watch closely so as not to burn.
Remove from cookie sheet and immediately drench in cinnamon-sugar mixture. Let cool and drench again if desired.
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Mexican Wedding Cookies c.1996, M.S. Milliken & S. Feniger, all rights reserved
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 1015 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 1012 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped 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.
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.
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Mexican Mocha Balls
1 c Margarine; softened
1/2 c Sugar
1 ts Vanilla extract
2 c All-purpose flour
1/4 c Unsweetened cocoa powder
1 ts Instant coffee powder
1/4 ts Salt
1 c Walnuts; chopped
1/2 c Maraschino cherries; chopped
Extra-fine granulated sugar
Cream first 3 ingredients. Stir flour with cocoa, coffee and salt.
Gradually beat into creamed mixture. Stir in nuts and cherries. Chill 1
hour. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325
for 20 minutes. Cool on rack. While warm but not hot, dust with extra-fine
sugar. Makes 84.
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.