|Olive Oil: From Tree to Table|
|by Peggy Knickerbocker|
Olive Oil: From Tree to Table has sold over 40,000 copies to date and was nominated for best single subject cookbook by IACP in 1997.
1 - 10 of 87 for mexican wedding cookies
Result Page: 1
Preheat oven to 325°F. 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 400°F. Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with ...
Cream butter and ... degrees for 20 minutes. While hot, roll in powdered sugar. Sprinkle with additional powdered sugar after cookies have cooled awhile.
Cream together butter and sugar. Add flour and vanilla. Add nuts. Roll into 1 inch balls. Put on greased baking sheet. Cook 25-30 minutes in 300 ...
Cream butter, confectioners' sugar and vanilla. Add flour and nuts gradually. Form into 3/4" balls. Cook at 325 degrees for 25 minutes. While warm ...
Cream together the butter and sugar until light. Add flour, pecans and vanilla. Roll dough into 1 inch balls. Place on greased baking sheet and ...
Combine butter and ... until firm. Transfer cookies to a wire ... tightly sealed container at room temperature. These cookies can be placed in a freezer.
Mix butter and sugar. Add other ingredients. Stir nuts in last by hand, not in mixer. Roll in balls. Then flatten with a fork. Bake about 10 minutes ...
Preheat oven to ... set 10 minutes before rolling out. Cut cookies in diamond shape. Bake for 10-15 minutes until lightly brown. Dip in cinnamon and sugar.
In large bowl beat butter on medium speed 1 minute. Add sugar, beat until fluffy. Add vanilla and almond extract; beat well. Stir in flour, nuts and ...
Result Page: 1
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