This recipe has been in my family for years and typically is made during the Christmas season. However, it is a great cookie for anytime of the year and is an especially nice goodie for serving at an afternoon tea. Note variations below and that the dough takes well to food coloring for special events.
Ingredients
1/2 cup butter
These "Mexican Wedding Cakes" aka "Christmas Angel Tea Cookies" are as light and sweet as this Angel doll. Mom gave me this doll with light up moving wings as a birthday present in 2005.
1/2 cup shortening
1/2 cup confectioners’ sugar
1/2 cup nuts, finely chopped – walnuts, pecans or half & half of each
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/3 teaspoon almond extract
Directions
Cream butter, shortening, sugar and extracts together. Add the nuts and flour, and distribute evenly.
Chill for easier handling. Form into balls
Bake on cookie sheets covered with parchment paper at 350 degrees Fahrenheit for 10-12 minutes. Do not let them get too brown.
Roll in, or sprinkle, confectioners’ sugar while still warm. Keep in tight container.
Variations: For the Ladies’ Holiday Tea November 2011, I doubled the entire recipe. I also divided the dough before chilling and used green food coloring and a bit more almond extract in one half. For the other half, I added coconut extract, shredded coconut and red food coloring (to make pink cookies.)
