Post by ErniePost by sal moralezhi everybody! I have a question! I once had a Mexican cookie that was
anise
Post by sal moralezflavored and tasteted very light, they were made around Christmas time and
haven't been able to find them since. I think they were called biscotti?
please advise and if you have the recipe I would greatly appreciate it.
My wife made some Mexican wedding cookies that were coated with powdered
sugar (no anice). They were round like a ball and when you ate them they
made you cough beause you inhaled powdered sugar. I named them cough balls.
:)
Ernie
If you would like to try making them yourself they are really easy! Here is
the recipe I use.
Charlie
These are Mexican Cookies. The name is "Russian", but they aren't as far as
I know. They are very common in Mexican families in the San Diego area and
the adjoining areas of Mexico. I do not know how wide spread they are in
other parts of Mexico. The recipe was given to me by a co-worker about 20
years ago and they are still one of my favorites.
RUSSIAN TEA CAKES
Recipe by: Gracie Palma
Mix together:
1/2 lb. butter
1/2 cup sifted confectioner's sugar
2 tsp. vanilla extract [1]
Add to it this mixture sifted together:
2.25 cups flour
1/4 tsp. salt
Cream all together until it turns into a smooth dough.
Mix in:
3/4 cup diced walnuts
Put dough into a "baggie" and chill overnight in the refrigerator.
Roll tsp. sized balls [2][3] in palm of hand and put on cookie sheets.
Bake at 400 deg. F. for 10 to 12 minutes, until slightly browned.
Let rest on cookie sheet for about 4 - 5 minutes [4] then roll them in
confectioner's sugar while still warm. Place on cooling rack. Roll again in
confectioner's sugar after they have cooled.
[1] Gracie used Mexican Vanilla for this recipe. Specifically, "Vanilla de
Papantia". It really is best for this recipe. I use Penzey's Double
Strength Vanilla. It worked well. Regular strength vanilla just doesn't have
enough flavor for this cookie.
[2] I never have the patience to do these in teaspoon sized balls. I usually
just break off what seems to be enough dough and roll that. I end up with
about 1 tbs. balls. The bigger the balls, the longer they need to cook.
[3] The thing here is that the butter content needs to be cold enough to be
firm, but not so firm that you can't work with it. If it is too warm, the
cookies will not work. You may need to re-cool the batter if it gets too
warm and won't hold it's shape. It really needs to be fairly cool when it
goes into the oven or the cookies will slump.
[4] They need to cool some or else you can't get them off the cookie sheet
without breaking them.