Wednesday, December 17, 2008

More from the Cookie Exchange

Time for another cookie recipe.

I took a few days off from posting cookie recipes. Not because I don't have any left, but because I have been busy just like everybody else this holiday season. The past two and half weeks have seemed to fly by, except for the hours I spend at work which seem to drag on and on. This tends to happen when I have something to look forward to. Right now, like many of you, I have a lot to look forward to. Not only is Christmas next week and I am taking two weeks off from work, but I am also going to visit my boyfriend's family in West Virginia (which I love doing) and my sister is getting married on December 27th in New Orleans. I happen to be her Maid of Honor and am getting pretty excited for her big day.

It only seemed appropriate that I save this recipe for when I mentioned my sister's wedding. These are Mexican Wedding Cookies. I have had these a couple times here and there growing up, but not any time recently. Then my friend Maria brought theses cookies to the cookie exchange I hosted. They are great little cookies; buttery, sweet, and nutty.

I don't get too many comments on these posts most days, but in the spirit of the Holidays how about sharing what you are looking forward to most in the next few weeks.

Mexican Wedding Cookies
recipe from Maria Vastola

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped walnuts (can use pecans as well)
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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