MEXICAN KISSES
This is a recipe from one of my friends in New Mexico from 1960. She got it from an extension course she took in 1936.
Provided by Pat Duran
Categories Other Snacks
Time 15m
Number Of Ingredients 6
Steps:
- 1. Dissolve gelatine in a dish of cold water that is placed over a dish of hot water. Stir to help dissolve.Place dissolved gelatine in a saucepan. Place saucepan over medium heat and add the Maple syrup. Heat until blended, about 1 minute..remove from heat and beat with a whisk until mixture begins to look creamy. Gradually whip in the powdered sugar, vanilla and chopped nuts. Allow to stand a few minutes before dropping onto waxed paper or parchment paper.
TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
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