Recipes and ramblings.
Just in time for Cinco de Mayo!
I have made so many batches of these cookies in the past three days.
I can’t help it. They’re so easy and delicious. And festive!
The first few batches were really simple, powdered sugar-coated Mexican wedding cookies. But for the third batch, I decided to try something different. I made the same cookie base, but drizzled them with icing instead of the powdered sugar. I made several hundred of these iced cookies for work (to serve in the buffet!) and loved the taste just as much as the traditional ones.
Makes two dozen cookies.
Preheat oven to 350℉.
Cream butter and sugar until smooth. Add salt and vanilla. Gradually add flour and mix until fully incorporated. Scoop 1″ balls onto greased cookie sheet and bake 8-10 minutes.
For iced cookies, combine 1 cup sifted powdered sugar and 1½ tbsp. of milk or cream and mix until smooth. Drizzle over cookies in desired pattern.
For traditional Mexican wedding cookies, fold 1 cup of chopped walnuts or pecans into the finished dough. Shape and bake according to the above recipe, but omit the glaze. Instead, roll warm cookies in a bowl of sifted powdered sugar. Some cookies may need to be rolled twice.