Mexican Cookie Rings
Yield
1 BatchPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 5 | tablespoons |
candies
multicolour decorating, tiny |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 75 | ml |
candies
multicolour decorating, tiny |
* |
Directions
Sift together the flour, baking powder, and salt.
Cream together butter and sugar.
Add egg yolks and vanilla; beat until light and fluffy.
Mix in sifted dry ingredients.
Shape into 1inch balls. Push your thumb through center of each ball and shape dough into a ring.
Dip top of each ring in decorating candies.
Place on lightly greased baking sheets.
Bake in 375 oven 10 to 12 minutes or until golden brown.
Remove from baking sheets and cool on racks.
