|Provence: The Beautiful Cookbook|
|by Peter Johnson|
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises.
Results 1 - 10 of 43 for mexican nut cookies
Result Page: 1
Cream butter, sugar, ... flour, salt and nuts. Mixture will ... still warm roll (gently) in powdered sugar. Store airtight, cover with more powdered sugar.
Mix, roll into small balls. Bake at 325 degrees for 20 minutes. While still warm, roll in powdered sugar; let cool. Roll again in powdered sugar.
Heat oven to ... add gradually. Mix in nuts. Form into balls using a rounded teaspoon of batter. Bake about 15 minutes. Roll in powdered sugar while warm.
1. Preheat oven ... smooth. Blend in nuts. 4. Form ... until lightly brown. Dust at once with confectioners' sugar and allow to cool. Makes about 5 dozen.
Mix and form into balls the size of walnuts. Bake at 300 degrees for 1/2 hour or until brown. While hot, roll in powdered sugar.
Mix butter, sugar, ... together. Blend in nuts. Chill dough. ... ungreased cookie sheets. (Cookies do not spread.) ... powdered sugar again. Makes 4 dozen.
Mix and roll into balls. Bake in slow oven (325 degrees) until light beige on bottom. Remove and shake in bag with powdered sugar while still warm.
Grind nuts. Mix all ... minutes. Roll in powdered sugar while hot and again after they have cooled. NOTE: Food coloring can be added for holiday cookies.
Cream all together. Form into a ball. Bake at 350 degrees for 10-15 minutes. After cooling, roll in confectioners sugar.
Cream butter, confectioners' ... Add flour and nuts gradually. Form into ... roll in confectioners' sugar. After cool, roll in confectioners' sugar again.
Result Page: 1
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