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"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

Cuernitos (Mexican Wedding Cookies) Recipe

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This recipe for Cuernitos (Mexican Wedding Cookies) is from Cannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. powdered sugar
1 c. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 c. flour
¼ tsp. salt
optional: 1 c. finely chopped or ground almonds or pecans
Directions:
Directions:
In large bowl, beat ½ cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch calls or crescents. Place on ungreased cookie sheet.
Bake at 325º for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.

 

 

 

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