Mexican Wedding Cookies Recipe
August 14, 2005
What’s your favorite Christmas cookie recipe?
I’m going to a cookie exchange party in about a month. I’m kind of tired of my old holiday stanbys-Peanut Blossoms, Mexican Wedding Cakes, Sugar cutouts, and Jam Thumbprints. I’m looking for a new cookie or bar recipe and would love to hear what your favorites are!
This is one that is always a favorite, and a little bit different:
Rugelach — 3 dozen
1 cup butter, softened
8 ounces cream cheese, softened
2 ¾ cups all purpose white flour
2 teaspoons vanilla
1 cup raisins, chopped
1 cup chopped nuts
2 tablespoons cinnamon
1 cup All fruit Apricot jam, Polaner’s brand is good
Cream together the butter and cream cheese with an electric mixer. Blend in vanilla. Mix in flour. Chill dough.
Make filling: mix together the chopped raisins, nuts and cinnamon. This is an even better filling when processed in food processor with short pulses.
Divide dough into 4 equal portions. On lightly floured surface, roll out each portion into a 10″ circle, 1/8″ thick between two sheets of wax paper. Remove top piece of wax paper, spread light layer of preserves over each circle, about 2 tablespoons per circle. Sprinkle top of preserves with 1/4 of the filling per circle.
Cut each circle into 16 wedges. Starting at largest end, roll up each wedge like a crescent. Place each roll, point down, on lightly greased baking sheet that have been lined with wax paper.
Preheat oven to 375 degrees. Bake cookies for 15 – 17 minutes, or until golden brown. Remove to racks to cool.
Mexican Wedding Cookies with Cookbook Author Katie Lee
