Recipe by Bergy
I am posting this recipe on request. I have not tried this recipe. I have had these cookies in Mexico at a wedding and these sound authentic.
Top Review by Vic1
So Suzanne can’t find her recipe for Mexican Wedding Cookies, (it has been years) and I say: “let me look on this web sight I have found,[recipezaar]” and she says “I doubt if you will find one there.” Well I found this, and she made them, sans nuts, and they are fantastic. ("easy recipe to follow and make" - Suzanne) The Lemon gives a certain lightness that makes for a sophisticated taste. Suzanne says “give it four stars.”
- 1 cup butter or 1 cup margarine
- 1⁄2 cup sifted powdered sugar
- 2 teaspoons water
- 1 teaspoon vanilla
- 2 cups flour
- 1⁄2 cup toasted almonds or 1⁄2 cup toasted pecans
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon finely shredded orange rind or 1⁄2 teaspoon finely shredded lemon peel or 1⁄2 teaspoon finely shredded tangerine peel
- powdered sugar
Directions See How It's Made
- In a large mixer bowl beat the butter until softened.
- Add powdered sugar and beat until fluffy.
- Add water& vanilla and beat well.
- Stir in flour, nuts& cinnamon (or peel if you are using that).
- Shape dough into 1-inch balls.
- Flatten slightly with the bottom of a glass that has been dipped in powdered sugar.
- If the dough is hard to handle chill it for a while.
- Place cookies on an ungreased cookie sheet.
- Bake 325F degrees for 18-20 minutes or until lightly browned.
- Cool on cookie sheet for 5 minutes.
- Remove cookies and roll in powdered sugar.
- Cool throughly on wire racks.
- Traditionally each cookie is wrapped in white tissue paper then twist the top and shred the ends so the cookies look like bon bons.