Monday, October 29, 2007

Mexican wedding cookies

On cookie day in Commercial Baking class, Chef brought in a dozen classic cookie recipes and had each lab team bake up a large batch. I remember making dozens and dozens of these in class, pinching the tops gently, like Chef taught us, then bamming them with powdered sugar as soon as they left the oven so they've have a sort of sugary glaze over the top. They were pretty tasty! I've since seen several versions of this recipe, and when I decided to have a Mexican mole (mo-lay) night, I decided to make these for dessert, using almonds as the base nut. Who am I kidding, I'm the only base nut around here. *woohoo, woo hoo hoo*

Toasted, slivered almonds
mexican wedding cookies, almonds

Balls in a row
mexican wedding cookies

Let it snow, let it snow, let it snow!
mexican wedding cookies

Mexican wedding cookies closeup
mexican wedding cookies

2 comments:

thepassionatecook said...

my good friend xochitl brought these for our annual cookie swap last year and i thoroughly enjoyed them, sure to make them again this year!

Julie said...

Passionate Cook, they're wonderful and easy! In class, we used pecans. I enjoyed them, but I prefer the taste of almonds, and they worked very well in this recipe! They taste lovely with spiced tea!