Mexican Wedding Cookie

This Mexican wedding cookie recipe is one that I make for Christmas and give as gifts, it has delicious shortbread like feel with a crunchy nutty flavor. You can prepare the cookies several months ahead of time and freeze the uncooked dough.

What I do is over a few days make and shape the cookie dough and place on baking trays which have been covered in plastic wrap and then freeze. Once they are frozen I then place them in containers and seal them tightly and keep in the freezer until needed.

No need to let them thaw just place them back onto the baking trays and bake as directed. You can bake and wrap these up to two days before you need them (to keep them fresh seal in plastic food wrap before putting in a decorative package).

Makes about 40 cookies

Ingredients

250g soft butter

3/4 cup (160g) sugar

2 cups (300g) plain flour

1/2 cup (80g) finely chopped blanched almonds

1/2cup (60g) finely chopped pecans

1 tablespoon grated orange rind

1 teaspoon vanilla essence

1 egg yolk

Icing Sugar

Method

1. Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy.



2. Stir in sifted flour, nuts, rind, vanilla essence and egg yolk.



3. Shape level tablespoons of dough into rectangles or circles.



4. Place on oven trays, cover, refrigerate for about 30 minutes.



5. Bake in a moderate oven for 25 minutes or until firm and lightly brown.



6. Cool on wire racks, dust with the sifted icing sugar.

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