Sunday, December 16, 2012

Mexican Wedding Cookies

December is the month when I have to get rid of my baking inertia. This is the month of cookie swapping, gift wrapping and baking for friends, family and of course Mr. Santa. Being a food blogger, I always like to bake different cookies than the last time.

Mexican Wedding Cookies which also go by the name Snowball Cookies remind me of an Indian sweet - Balushahi or the same sweet which we call "SaanTH" in Konkani. Of course, there is a difference as Balushahi or SaanTh is deep fried and then dunked into the sugar syrup.

These cookies are eggless and I think next time, I am going to see if I can make "Naankatais" using the same recipe.

This recipe is from "KraftFoods"

Mexican Wedding Cookies or Snowball or Angel Pillow Cookies
1 cup (2 sticks) butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped Pecans or almonds
PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended. SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.
BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature. 

Note -
1. Instead of using pecans, I used almonds in my recipe.
2. Makes 4 dozen small cookies.


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