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Ann Mann's Mexican Christmas Cookies

tattoo
My copy of Cookies for Christmas is falling apart, this is our favorite recipe for these cookies and I don't want to lose it.

1 cup sweet butter (2 sticks, room temp)
1 cup margarine (2 sticks, room temp)
1/2 cup sugar
1 T vanilla
4 cups AP flour
2 cups finely chopped pecans (8 oz or 240g)
Powdered sugar

Preheat oven to 350. Cream butter, margarine, sugar, and vanilla
Add about 3/4 of the flour and blend. Add nuts, blend. Add rest of flour, blend.
Form into 1-1 1/2 inch balls. Go ahead and pack them on the sheet...these do not spread.
Bake 15-20 minutes
Roll in powdered sugar immediately and place on cooling rack.

Notes:
To make these gluten free, add another 4 T of butter. Change AP flour to a GF AP Flour (Better Batter, Tom Sawyer, and Gluten Free Mama blends all work well)
If you use a #70 scoop you should get 100-110 cookies

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Comments

( 5 comments — Leave a comment )
aliyna
Dec. 21st, 2013 07:32 pm (UTC)
So both margarine AND butter? This is interesting!

I assume this makes those sort of crumble-in-your-mouth, tiny bits of nutty crunch, buttery type cookies that I'm thinking of. Like spritzers, but with the nut bits.
aelfie
Dec. 21st, 2013 07:37 pm (UTC)
Exactly. You want them about mouth size...awesome!

You need the butter for flavor...the margarine to keep it from spreading.
aliyna
Dec. 21st, 2013 07:40 pm (UTC)
I see! I understand, now. Science. =D
wrenb
Dec. 21st, 2013 09:04 pm (UTC)
Thank you for sharing! They were delicious. :) I don't use margarine so when I get around to them I'll try coconut oil.
aelfie
Dec. 22nd, 2013 01:14 am (UTC)
It is the single thing I use margarine for...I'm afraid the coconut oil will spread and change the flavor. Let me know how it works out!
( 5 comments — Leave a comment )

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