Mexican  Wedding  Cakes

 

 

 

 

INGREDIENTS:

3/4 cup sifted confectioners sugar

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon  

1 cup ground blanched almonds

2 1/2 cups sifted all-purpose flour

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

Cream together confectioners sugar and butter.

Add vanilla, cinnamon and almonds.

 

Knead in flour by hand until completely mixed.

 

Chill dough for about an hour.

 

Grease cookie sheets.

 

Roll out dough to 1 inch thickness.

Cut into 1 inch pieces, and roll quickly and gently into a ball.

Place 2 inches apart on cookie sheets.

 

Bake for 15 minutes in a preheated oven.

 

When baked, dip or roll in confectioners sugar.


 

Yields 5 Dozen

 

 

(Store in airtight container, in layers with waxed paper in between.)

 

 

 

 

 

Sugar  Cookies

 

 

 

 

INGREDIENTS:

2 sticks butter, softened

1 2/3 cups confectioners sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 egg

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

 

Granulated or colored sugar

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.  

 

In a large bowl combine soften butter, confectioners sugar, vanilla extract,

almond extract, egg and blend together.

 

In a second medium bowl add flour, baking soda, salt and whisk.

 

Add dry ingredients to creamed mixture.

Stir just to combine. 

 

Divide dough in half.

Cover and refrigerate for 30 minutes.

 

On a lightly floured surface, roll each half to 1/4 inch thickness.

Cut the cookies into your desired shapes with cookie cutters.

 

Place them on lightly greased or parchment paper lined baking sheets,

leaving about an inch between each cookie.

 

Sprinkle the shapes with granulated or colored sugar.

 

Bake for 7 to 8 minutes or until edges are lightly browned.

 

Remove from baking sheets to cool on wire racks.

 

 

Yields 4 Dozen

 

 

 

 

 

Thumbprint  Cookies

 

 

 

 

INGREDIENTS:

1 pkg. (8 oz.) Cream Cheese, softened

1 cup granulated sugar

1 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup chopped pecans

 

 

1 1/4 cups raspberry preserves (or flavor of choice)


 


DIRECTIONS:

 

Preheat oven to 350 degrees.  
 

Beat cream cheese, butter, sugar and vanilla with mixer until blended.

Add flour, baking soda and pecans; mix well.

Refrigerate 30 minutes.

 

Shape dough into 1 inch balls.

Place 2 inches apart, on baking sheets.

Indent centers.

 

 Bake 10 minutes.

 

Fill each cookie with about 1 teaspoon of preserves.

Bake 8 to 10 minutes or until golden brown.

 

Cool on baking sheets for 2 minutes.

 

Remove to wire racks; cool completely.

 

 

Yields 5 Dozen

 

 

 

             

   

    

 Salem's Den  Salem 2004 and Beyond

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