New Mexican Wedding Cookies
325 degree oven
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon Chicago Old town Spiced Sugar*
1 teaspoon vanilla **
2 cups flour
1 cup toasted pine nuts
Additional confectioners’ sugar
Method:
1.Cream together butter, confectioners’ sugar, Spiced sugar, and vanilla until light and fluffy. Gradually Add flour beating until blended. Stir in pine nuts. Chill dough about 1 hour.
2.Using a 1 ¼-inch ice cream scoop (½-ounce), drop dough onto parchment-lined baking sheet at least 1 inch apart.
3.Bake 15-20 minutes. Cookies do not need to brown.
4.Remove to cooling racks set on paper or a tea towel (to catch sugar). Generously dust with confectioners’ sugar. Cool completely and dust a second time with sugar. Serve in little paper baking cup, if desired.
Makes about 4 ½ dozen cookies
*Chicago Old town Spiced Sugar is prepared and sold by The Spice House www.thespicehouse.com
** If available, use clear vanilla.
Source: Many years ago, during a trip to Sante Fe, New Mexico I sampled some shortbread cookies studded with pine nuts. Delicious. Never forgot them. So when I was baking a batch of traditional Mexican wedding cookies, I added pine nut instead of almonds. The other “secret” ingredient is Old Town Spiced sugar .
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