Creating memories in the kitchen...One meal at a time.

Sunday, December 6, 2009

Mexican Wedding Cookies & Mini Chip Snowball Cookies





The Mexican Wedding Cookie is another long time favorite of ours. It all started one year when my sister Julia had a Christmas Around the World party at school. This became one of her favorites and we've been making them ever since. Pretty little balls of tender, buttery shortbread coated with confectioners sugar. They just seem to melt in your mouth. A few years ago I tried the Nestle's version which has mini chocolate chips in them. Equally delicious. I also have a Paula Deen recipe for Hidden Kiss Cookies found here that are delicious as well. Whichever recipe you choose, they'll be a wonderful addition to any goodie plate.



Mexican Wedding Cookies

1 cup butter

1/2 cup sifted powdered sugar, plus additional sugar for rolling

1 tsp. vanilla

2 1/4 c. flour

1/4 tsp. salt

3/4 cup finely chopped pecans

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together. Mix into butter and suar mixture. Chill dough until firm but still soft enough to roll into balls. Preheat oven to 350 degrees. Roll into 1" balls. Place on an ungreased cookie sheet. (cookies do not spread). Bake 1-12 minutes or until set but not brown. While still warm roll in powdered sugar. Cool and roll in sugar again.

Mini Chip Snowball Cookies
Nestle

1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup finely chopped nuts

Directions
PREHEAT oven to 375° F.BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes about 5 dozen.

Posted by: Sallie & Julia

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1 comments:

Frieda said...

Just got some mini choc chips ~ so glad for a recipe to try them with!

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