inutes or just until the cookies start to turn light golden
andle, but still warm roll cookies in additional powdered sugar. Place
lour as you make more cookies.
Place onto prepared cookie
arge cookie sheet.
Bake cookies 13 to 15 minutes or
This delicate sweet dessert is famous at Mexican weddings or other festivities.
A surprising treat for people who think Mexican food is always hot and spicy.
Cream margarine, sugar and vanilla.
Blend in flour and nuts. Shape into 3/4-inch balls rolling in palm of hands.
Space about 1/2 inch apart on ungreased cookie sheet.
Bake in slow oven (325\u00b0) for 30 minutes.
Cookies should be creamy color.
Remove to wire rack until warm and roll in powdered sugar.
Cool entirely and roll in powdered sugar again if desired.
Makes 3 to 3 1/2 dozen cookies.
In large mixing bowl, combine all ingredients; blend well. Shape into balls or crescents.
Place on an ungreased cookie sheet. Preheat oven to 325\u00b0.
Bake 15 to 18 minutes.
Do not brown. Roll warm cookies in additional powdered sugar.
Makes 54 to 60 cookies.
or 15 - 18 minutes. The cookies should be firm to the
For packing a variety of cookies in tins, place these in
inch apart.
Bake cookies until pale gold and the
8 minutes, or until the cookies are firm to the touch
Mix butter in mixer until fluffy. Slowly add flour. Add pecans, 1/4 cup 10x confectioners sugar and orange extract. Mix well. Use one level tablespoon for each cookie; shape into balls and place 2-inches apart on a greased baking sheet. Bake in a preheated 350\u00b0 oven for 15 minutes. Transfer to a wire rack with wax paper under. Dust cookies with remaining 10x sugar. These cookies freeze well.
Mix well.
Roll into 1-inch balls.
Place on ungreased baking sheet and bake in slow oven at 300\u00b0
for 20 minutes.
After cookies cool, roll in powdered sugar.
Cookies bake best when rack is placed in the middle of the oven so heat is equally distributed.
tick.
When cold, place cookies in airtight container and cover
Cream butter, 1/2 cup sugar, vanilla and salt until fluffy. Stir in flour until well blended.
Chill 30 minutes or until firm enough to handle.
Shape in 1-inch balls.
Place 1-inch apart on ungreased cookie sheet and bake in preheated 375\u00b0 oven until light golden, 12 to 15 minutes.
Remove to rack (close to each other) and while cookies are still warm, sift heavily with confectioners sugar.
Cool, then store airtight in cool, dry place.
Before serving, sift cookies with more confectioners sugar.
Makes about 48.
Cream the butter and 1 pound of confectioners sugar.
Add vanilla and blend.
Gradually blend in flour and oats or nuts.
Portion with a No. 40 scoop.
Place cookies 6 x 8 on ungreased sheet pans.
Bake at 325\u00b0 for 30 to 35 minutes. Bake until set but not brown.
Cool slightly and sprinkle each pan of cookies with confectioners sugar.
Preheat 325\u00b0F.
Lightly grease cooking sheet.
In large bowl using a mixer or spoon cream butter and sugar until light and fluffy.
Add vanilla, flour and nuts and mix well.
Roll dough in 3/4 inch balls between palms.
Place on sheet. Space 1 1/2 inch apart.
Bake 15-18 minutes.
Cool slightly.
Dust with powder sugar while cookies are warm.
Cream butter, add sugar and remaining ingredients.
Roll into small balls, and place on cookie sheet.
Bake in 325 F oven for 30 minutes.
Roll balls into powdered sugar when hot, and again when cool.
Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand.
Bake at 350 degrees for 8 minutes, or until light brown.
Roll warm cookies in powered sugar.