©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mexican Christmas Cookies

Miss V picked this out of her YCA Binder for dessert, as with all YCA recipes you; Read It!, Place It!, Create It!

1 cup confectioner's sugar
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
1 tsp ground cinnamon
2 1/2 cups sifted all-purpose flour

Additional 3/4 to 1 cup confectioner's sugar for rolling

Measuring cups and spoons
mixer bowl
cookie sheets
cooking spray
small bowl

Preheat oven to 350 degrees.  Coat cookie sheet with cooking spray.

Cream together 1 cup confectioner's sugar and butter.  Add vanilla, almond and cinnamon.

Add flour and mix well.  Dough will get stiff.

Using a tablespoon of dough, roll unto balls and place 2 inches apart on a cookie sheet.  You can also make crescent shapes by rolling dough into a long rod pinching off a bit at a time, and curve into a half-moon shape.

Bake for 15 minutes.

Let the cookies cool for 5 to 7 minutes.

Place confectioner's sugar in a flat dish or bowl and roll the balls to coat. 

Makes about 3 1/2 dozen cookies.


The Better Baker said...

Sounds easy and delicious! And I LOVE cookies - thanks for sharing and revving up my taste buds. =)

Lynn - A Foodie and Her Family and Crafty Lynn said...

Thanks for stopping by! They were super easy and taste very yummy.

Lisa said...

These cookies are always so good with all that powdered sugar just melting in your mouth. Your cookies look just like little snowballs. I hope you'll come back and link this up at Sweets for a Saturday #2.

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