Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:49:46 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another test for the World Wide Recipes Groan-O-Meter, this one
from Chris in Saudi Arabia.
Did you know that Kraft Foods is opening a branch in Israel? It's
called "Cheeses of Nazareth."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is one of many versions of a traditional Mexican confection, and
they are frequently served at weddings as the name suggests. They are
members of a class of sweets called "polvorones," or "powdery things,"
so called because of the dusting with powdered sugar.
Pastelitos de Boda (Mexican Wedding Cookies)
2 cups (500 ml) flour
1/2 cup (125 ml) sifted powdered (confectioner's) sugar
1 cup (250 ml) finely chopped pecans or walnuts
Pinch of salt
1 tsp (5 ml) vanilla extract
1 cup (200 g) unsalted butter, softened
Additional powdered sugar for dusting
Combine the flour, sugar, nuts, and salt together in a mixing bowl.
Mix in the vanilla and butter until the dough forms a ball. Shape the
dough into 24 small, round patties and place on a lightly greased
baking sheet. Bake in a preheated 350F (180C) oven for 30 minutes,
until the cookies are light golden brown. Dust liberally with
powdered sugar. Makes 2 dozen cookies.
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