Advertisement

Home cooking: Mexican Wedding Cookies

December 18, 2012

This recipe is a go-to treat for Funkstown resident Cindy Parks.

"I make them all year-round because I love them so much," she said. "They're simple. I can make them with and without a mixer, which makes them easy."

She said she learned to cook — at least to cook some things — from her mom.

"She'd come home from work and try to cook stuff fast. But on the weekend, oh, she'd cook food to die for — fried chicken, stuffed peppers," Parks said. "But I taught myself the baking stuff. My mom wasn't a big cookie maker."

One of Parks' first baking efforts had, um, memorable results.

"My first cake was a layer cake and it was less than an inch tall. And half of that was icing," she said with a laugh. "My brothers teased me forever."

But nowadays, because of health concerns, Parks is adapting her favorite recipes.

"I've been on low sodium for 30 years. I learned to live without all the sodium," she said. "Now I eat low fat, low sodium, low cholesterol."

Parks cooks for her husband and son, Dakota, 19. She wants to teach Dakota to cook for himself, but results so far are mixed.

"Getting him in the kitchen is hard," she said. "It cracks me up, because he wants to be a chef."

Parks' Mexican Wedding Cookies recipe produces a firm, powdery white, ball-shaped cookie similar to Russian tea cakes, Italian butter nuts, Southern pecan butterballs or similar cookies. Some of these contain spices or chopped nuts, but Parks' recipe does not.

— Chris Copley, Lifestyle assistant editor



Mexican Wedding Cookies

1 cup butter or margarine, softened

2 cups confectioners sugar, as needed

1 teaspoon vanilla

1/4 teaspoon salt

2 cups flour



Heat oven to 375 degrees.

Cream butter, 1/2 cup confectioners sugar, vanilla and salt until fluffy.

Stir in flour until well-blended. Chill 30 minutes or until firm enough to handle.

Shape into 1-inch balls and place on ungreased cookie sheet. Bake 12 to 15 minutes or until light golden color.

Put 1 cup confectioners sugar in bowl. Roll warm cookies in confectioners sugar and place on rack to cool. Add sugar as needed.

Store cooled cookies in airtight container. Before serving, dust with more confectioners sugar.

Makes 4 dozen cookies.

— By Cindy Parks. Courtesy of Funkstown Olde Tyme Christmas Cookbook committee. Copies of the cookbook may be purchased at Funkstown Town Hall

Advertisement
The Herald-Mail Articles
|
|
|