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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Traditional Mexican cookies Note: toss nuts into a food processor to make chopping easier! Note: Preperation time does not include chilling and cooling time Ingredients:
1 cup butter, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
scant 1 5/8 cups all-purpose flour, plus extra for dusting |
1/2 teaspoon salt |
5/8 cup pecan halves or 5/8 cup walnut halves, toasted and chopped very finely |
Directions:
1. Cream the butter with half the sugar and the vailla in a large bowl. Sift the flour and salt together into the bowl and fold into the mixture. Sir in the nuts. Cover and let chill in the refrigerator for one hour or until firm.
2. Preheat the oven to 375 degrees. With floured hands, shape the dough into 1-inch balls and place about 1 1/2 inches apart on large baking sheets.
3. Bake for ten minutes or until set but not browned, rotating the sheets so that the cookies bake evenly. Let cool on the baking sheets for 2-3 minutes.
4. Place the remaining sugar in a shallow dish. Roll the warm cookies in the sugar, then let cool on wire racks for 30 minutes. When cold, roll again in the sugar. Serve immediately or store in airtight container.
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