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Results 61 - 70 of 118 for mexican cooky
Cream butter; add powdered sugar gradually, creaming until smooth. Add flour, salt, vanilla, and nuts; blend until mixture is stiff. Pinch ...
Cream butter, sugar, vanilla, and almond extracts together. Blend flour, salt, and pecans into butter and sugar mixture. Mix dough until it ...
Whip lard until creamy. Mix wine, 1 cup sugar, 1 tablespoon cinnamon and anise; add to lard and mix with wooden spoon. Add sufficient flour ...
Mix together and shape into balls or crescents or rings. Bake 10 to 15 minutes at 325 degrees. Makes about 3 dozen.
Cream together butter and powdered sugar at medium speed until light and fluffy. Add vanilla, sugar substitute, and flour to creamed ...
Mix ingredients thoroughly. Roll into balls. Bake on cookie sheet at 350 degrees for 30-45 minutes. Roll in powdered sugar.
Cream butter and powdered sugar. Then blend vanilla, ground pecans and sifted flour. Chill. Take pieces and roll into balls the size of 1/2 ...
Mix together and make a long roll; put in waxed paper. Chill overnight, then cut and put on cookie sheet. Bake 8 to 10 minutes in a ...
Preheat oven 325 degrees. Mix butter with sugar until creamy. Add salt, extract, flour, nuts; mix well. Refrigerate until easy to handle. ...
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 ...
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