Mexican Almond Cookies Recipes

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• 1. In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds. Transfer to a bowl. Put the butter and the remaining sugar in the processor. Process 15 seconds, or until creamy. Add the egg and process 15 seconds. Add the ground almonds, lime zest, and vanilla. Process 10 seconds. Add the flour and pulse to blend well, 5 to 6 times. Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold. 2. Preheat the oven to 375°. Grease a large cookie sheet or line with parchment paper. Remove the dough from the refrigerator, and roll into walnut-size balls. Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes. Transfer the cookies to a rack. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for about 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.