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Mexican Wedding Rings

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Mexican Wedding Rings
This Mexican Wedding Rings recipe is a favourite go-to cookie recipe for cookie exchanges or to add to gifts of baking. This recipe came from my Mom, which makes it extra special for me. The cookie dough mixes up quick and need to chills for an hour before shaping and baking the cookies. I’ve seen many variations of this cookie and this is by far my fave! A nice change from shortbread.
  • Serving Size: 4 dozen
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes, with 1 hour to chill

Ingredients

1 cup butter (I use salted and omit the salt)
1/2 cup berry sugar
2 cups white flour
1/2 tsp salt
1 cup finely chopped nuts (pecans or walnuts)
1 tsp vanilla
1 tsp almond extract

Directions

Pre-heat oven to 350.

Cream butter and add sugar; mix well. Add remaining ingredients and mix until the dough joins together to form a ball. Chill covered in the fridge for at least 1 hour.

Using about 1 teaspoon of dough, form into a ball, then roll into a finger shape and place on an ungreased cookie sheet. Form into a crescent shape. These cookies don’t spread so you can put up to 18 cookies on a 10 x 15 sheet.

Bake for 10 minutes and move to a wire rack to cool. Once cool enough to handle, roll cookies in berry sugar. Let cool completely before transferring to a container.

Enjoy the Mexican Wedding Rings!

Filed Under: Cookies, Desserts

Comments

  1. Avatar of Karlynn Johnston Karlynn Johnston says:
    December 9, 2012 at 2:43 pm

    These are so simple that you just KNOW they have to be great!

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