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
Beat the butter and sugar in a small bowl with
an
electric mixer until light and fluffy.
Stir in sifted flour, nuts, rind, vanilla
essence and
egg yolk.
Shape level tablespoons of dough into
rectangles or
circles.
Place on oven trays, cover, refrigerate for
about 30
minutes.
Bake in a moderate oven for 25 minutes or until
firm
and lightly brown.
Cool on wire racks, dust with the sifted icing
sugar.
Making
your own wedding cake and are unsure of how many cakes you
will need to serve your wedding guests, see our easy to follow cake
portions
and cake size chart here.
