1 - 10 of 87 for mexican wedding cookies

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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, 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 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 ...

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.

Combine butter and ... until firm. Transfer cookies to a wire ... tightly sealed container at room temperature. These cookies can be placed in a freezer.

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 ...

Cream butter and ... degrees for 20 minutes. While hot, roll in powdered sugar. Sprinkle with additional powdered sugar after cookies have cooled awhile.

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 ...

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 ...

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