Results 1 - 10 of 114 for mexican cookies

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Preheat oven to 325F. In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or ...

Preheat oven at 400F. Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with ...

In saucepan, combine raisins, apple juice, sugar, cinnamon, cloves and lemon peel. Bring to a boil, reduce heat and simmer 5 minutes. Dissolve ...

Cream butter, sugar, salt and vanilla. Add flour and pecans. Roll into balls. Bake 1 hour at 275 degrees. Remove from oven and roll in powdered ...

Roast cinnamon in ... minutes. Cool slightly on cookie sheets; dip tops of cookies in cinnamon sugar. Let cool completely on wire racks. Yields 10 dozen.

Cream butter and 1/2 cup powdered sugar. Add remaining ingredients. Form into rolls and chill overnight. Rolls should be about 1 1/2" in diameter. ...

Mix all ingredients and roll by hand into small balls. Place on baking pan. Bake for 10 minutes in 325 degree oven. Roll in powdered sugar while hot ...

Mix flour and sugar; beat butter; combine nuts, water and vanilla. Roll into ball size of teaspoon. Bake at 350 degrees for 12 minutes. Roll in ...

In medium bowl ... Before serving, dust cookies with additional confectioners' ... combination of cinnamon and sugar in place of the confectioners' sugar.

Cream butter and sugar. Add flour, vanilla and nuts. Roll into small balls. Bake at 325 degrees until light brown. Roll in powdered sugar. While hot ...

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