Food recipes
Spiced Mexican Wedding Cookies
Spiced Mexican Wedding Cookies Ingredients: butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, cardamom spices, cloves, ground salt, tabl...
Spiced Mexican Wedding Cookies
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
salt, table
nuts, almonds
sugars, powdered
Directions:
1.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2.
Cream the butter and 1 cup powdered sugar until smooth.
Beat in the vanilla.
Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt.
Add the ground nuts and stir until well-blended.
Form dough into a 2-wide log, cover and chill in refrigerator until firm, about 30 minutes.
3.
In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon.
Set aside.
4.
Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart.
Bake for 15 minutes or until just beginning to brown.
Remove from oven and set on cooling rack until cool enough to handle, but still warm.
Using a small sieve, dust the tops with the cinnamon sugar mixture.
Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency.
Dont be alarmed when youre mixing the dough and it seems dry.
Its okay, I promise.
Cooling it in the fridge will firm up the dough and it should turn out just dandy.
Theyre powdery and crunchy, much like biscotti.
Eating one alongside a cup of hot coffee or chai is a total pleasure.
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
salt, table
nuts, almonds
sugars, powdered
Directions:
1.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2.
Cream the butter and 1 cup powdered sugar until smooth.
Beat in the vanilla.
Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt.
Add the ground nuts and stir until well-blended.
Form dough into a 2-wide log, cover and chill in refrigerator until firm, about 30 minutes.
3.
In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon.
Set aside.
4.
Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart.
Bake for 15 minutes or until just beginning to brown.
Remove from oven and set on cooling rack until cool enough to handle, but still warm.
Using a small sieve, dust the tops with the cinnamon sugar mixture.
Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency.
Dont be alarmed when youre mixing the dough and it seems dry.
Its okay, I promise.
Cooling it in the fridge will firm up the dough and it should turn out just dandy.
Theyre powdery and crunchy, much like biscotti.
Eating one alongside a cup of hot coffee or chai is a total pleasure.