Mexican Wedding Cookies aka Russian Tea Cakes
These are OMG great! They go quickly. Make them smaller than you think, as they expand when cooking. This recipe comes from Nancy with a few modifications from Ina Garten. It makes about 2 dozen larger crescents.
3 heaping teaspoons powdered sugar
1/2 pound butter (always use butter!)
1 1/2 c. flour
1 tsp vanilla
1 c. ground almonds, skins and all
1/4 tsp salt
powdered sugar for rolling
Mix the ingredients together in a mixer on slow. Line baking sheet with parchment. Shape tablespoon sized chunks into crescents. Bake at 275F for 40 - 45 minutes. Let cool and roll in powdered sugar.
3 heaping teaspoons powdered sugar
1/2 pound butter (always use butter!)
1 1/2 c. flour
1 tsp vanilla
1 c. ground almonds, skins and all
1/4 tsp salt
powdered sugar for rolling
Mix the ingredients together in a mixer on slow. Line baking sheet with parchment. Shape tablespoon sized chunks into crescents. Bake at 275F for 40 - 45 minutes. Let cool and roll in powdered sugar.
