Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Mexican Shortbread Cookies
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- #95288
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter
1/2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup ground toasted almonds
1/4 teaspoon ground cinnamon
OR
2 teaspoons finely shredded orange peel
1 cup sifted powdered sugar, for coating
directions
In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the first measure of powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary, chill the dough for 1 hour or until easy to handle. Shape dough into 1-inch balls. Place on an ungreased cookie sheet.
Bake in a 325 degrees F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack.
Gently shake cooled cookies, a few at a time in a plastic bag with the second measure of powdered sugar.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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