"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for MEXICAN WEDDING COOKIES , by Patty Pastore, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup soft butter or margarine ¼ tsp. salt 1 cup powdered sugar 1 tsp. vanilla 2 cups flour
Combine butter, sugar, salt, and vanilla. Cream until light and fluffy. Mix in flour (works better to refrigerate, but not necessary). Pinch off stiff dough and flatten or shape into 1 inch balls. Bake at 375º for 8 to 10 minutes. Roll in powdered sugar, cool and roll again in powdered sugar.
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