the kid’s and I rolled out a batch of Aunt Maxine’s Famous Sugar Cookies and mommy’s favorite, Mexican Wedding Cookies.
My sister in law’s sugar cookies are honestly the best sugar cookies I have ever eaten. They are crisp and just melt in your mouth…mmmm. And I have fond memories of my mom baking Mexican Wedding Cookies for us during the holidays, I love their bite size shape and their buttery and nutty texture. These recipes make plenty so they are perfect for sharing!
These cookies are classics…you can never go wrong with that.
Aunt Maxine’s Famous Sugar Cookies
1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter
granulated sugar (regular or colored)
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 3 hours. (you can do night before and put in fridge)
Heat over to 375 degrees. Divide dough into halves (just use a big clump at a time) Roll each half/clump 3/16 inch thick on lightly floured cloth-covered board. (I use cutting board or counter) Cut into desired shapes with 2 to 2/12 inch cookie cutters; sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake until edges are light brown. 7-8 minutes.
Makes about 5 dozen cookies.
1 cup pecan halves
2 cups confectioners’ sugar
2 cups all-purpose flour
1/4 tsp salt
2 sticks (1 cup) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a food processor, combine pecans with 1/4 cup confectioners’ sugar; pulse until nuts are finely ground. In a large bowl, whisk together the sugar-nut mixture, flour and salt; set aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter and 3/4 cup confectioners’ sugar on medium speed until light and fluffy, about 4 minutes scraping down sides of bowl as needed. Beat in the vanilla and almond extracts. Add the flour mixture, and beat on low speed until the dough just comes together.
Roll dough into 3/4 inch balls; place about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on bottom (lift with a spatula to check), 10-12 minutes. Transfer the cookies to a wire rack to cool completely.
Place remaining 1 cup confectioners’ sugar in a shallow bowl, and roll cookies in it to coat completely. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.
Makes about 6 dozen.