MEXICAN TEA CAKES
1 cup unsalted butter, softened
2 cups confectioners sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
3/4 tsp salt
Beat butter and 1/2 cup confectioners sugar until pale and fluffy. Beat
in vanilla, then add flour, pecans and salt. Mix until just combined.
The batter will be dry.
Chill covered, overnight or at least 6 hours.
Preheat oven to 375o. Let dough stand at room temperature about 15
minutes until pliable. Roll teaspoons of dough into 3/4" balls and
arrange about 2" apart on lightly buttered baking sheets.
Bake 20 min. until bottoms are pale gold. Roll hot cookies in remaining
confectioners sugar, coating well, then transfer to a rack to cool.
Roll cookies in confectioners sugar again when cooled.
Spanish Drinks - Granizado de Limón
Spanish Cookies - Almond Cookies - Crispy Polvorones
Mexican cookies - Mexican Wedding Cookies
Ambrosia Salad
Monday, November 12, 2007
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment