Monday, December 20, 2010

Here's one of the traditional family cookies baked at Christmas. I think these are only good if made with BUTTER. Use anything else and you might as well not eat or serve them. Ooh, that's so severe.

MEXICAN WEDDING CAKES

1 c. butter
1/2 c. sifted confectioners' sugar (powdered sugar)
1 t. vanilla
2 1/4 c. flour
1/4 t. salt
3/4 c. finely chopped nuts (I use pecans, nuts optional)

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together and mix into butter mixture. Mix in nuts. Chill dough.

Heat oven to 400*. Roll dough into 1" balls. Place on ungreased baking sheet. Cookies do not spread. Bake 10-12 min. or until set but not brown. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again.

Makes about 4 doz. 1" cookies.

Thursday, December 16, 2010

Gingerbread Cookies

This is a delightful, light, buttery cookie with a wonderful hint of orange zest. The recipe came from Aunt Shauna.

I hope you'll try it.

Kids, this is the recipe I always made when you were young'uns.

Gingerbread Cookies

1 c. butter
1 1/2 c. sugar
1 egg
4 t. grated orange peel (zest)
2 T. dark corn syrup
3 c. flour
2 t. soda
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground clove
1/2 t. salt

Cream butter & sugar.
Add egg; beat well.

Add orange peel, corn syrup and mix.

Sift together all dry ingredients then stir into creamed mixture.

Chill thoroughly.

Roll 1/4" thick on floured surface and cut into desired shapes. Place 1" apart on ungreased baking sheets.

Bake 8-10 minutes in preheated 375* oven.

Cool before removing from sheets.

Makes 2 doz. approximately.