Mexican Shortbread Cookies
- In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary, chill the dough for 1 hour or until easy to handle.
- Shape dough into 1-inch balls. Place on an ungreased cookie sheet.
- Bake in a 325 degree F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies, a few at a time in a plastic bag with the 3/4 to 1 cup powdered sugar. Makes 48 cookies.
From the Test Kitchen
Prepare and bake the cookies as directed, except dont shake the cookies in powdered sugar. Place in a freezer container or bag and freeze for up to 1 month. To serve, thaw cookies for 15 minutes. Shake cookies in powdered sugar.
Nutrition Facts (Mexican Shortbread Cookies)
- Per serving:
- 67 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 10 mg chol.,
- 39 mg sodium,
- 7 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet