Mexican Almond Cookies
Ingredients:
- 1 cup butter or margarine, softened
- 3/4 cup powdered sugar, divided use
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup chopped almonds
Preparation:
Cream together butter, two-thirds of powdered sugar, vanilla and almond extract in a medium mixing bowl.
In a small mixing bowl sift flour and salt together. Blend into creamed mixture and stir in nuts. Refrigerate 1 hour.
Once dough has chilled, preheat oven to 400° F.
Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 9 to 10 minutes or until set, but not brown.
Roll in remaining powdered sugar while still warm. Roll once more after cooled.
Servings: 36 cookies Print This Page
