Recipe Talk

I would love to have this recipe. The cookies were a lot like Mexican Wedding Cakes but had finely chopped chocolate chips instead of nuts and there was a frosting put on after baking. My mother in law made them at Christmas every year and told me the recipe was from McCall's magazine. Unfortunately she is gone now and no recipe anywhere to be found. It must have been published in the 1950's. THANKS!

McCall's Traditional Mexican Wedding Cookies Recipe
McCalls Magazine 1980

My mom and I have been baking these for as long as I can remember.

They are delectable butter-type cookies served as favors at traditional Mexican weddings.

They also make a wonderful addition to any Christmas goodie platter.

by Deb's Recipes

36 servings 3 dozen

45 min 15 min prep

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups sifted flour

1/4 teaspoon salt

3/4 cup chopped walnuts or mini chocolate chips

powdered sugar (for rolling baked cookies in)

Cream together butter and powdered sugar until light and fluffy; stir in vanilla.

Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

Chill dough if it seems too soft.

Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

Bake at 400degrees for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

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BASIC COOKIE FROSTING

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1/4 c. Crisco (regular or
butter flavor)

2 c. sifted powdered sugar

1 tsp. almond extract

1 to 2 Tbsp. milk

Combine all ingredients in a large bowl. Beat until

very light and fluffy. Makes about 1 1/3 cups.

Scottish Shortbread Cookies
Below is a Scottish shortbread recipe that was used by my great ...
When finished, dip nougats in melted dipping chocolate to make finished candies.

Preheat oven to 350 degrees
Use an ungreased cookie sheet for baking

1 cup unsalted whipped butter (Breakstone in the red container or Land O'Lakes)

1 cup super fine sugar (look for sugar to make mixed drinks with)

5 cups flour

Cookie cutters

Colored sugars for decorating

Frosting for decorating

Mix butter and sugar in a 2 quart bowl until well whipped - turns almost white (10-15 minutes).

Mix in flour one cup at a time; last cup may have to be done by hand. Press out into a rectangle 1/2 inch thick on a lightly floured counter top.

Cut into any shape, the open shaped cookie cutters work best since they will accommodate the thickness of the dough.

Sprinkle with colored sugars before baking or frost after baking.

Bake for 15 - 20 minutes or until edges are golden brown.

Do not over cook or they can be hard.

Let the kids work with the dough and re-roll as many times as they like!!!