those little white cookies......day 6
Now you may think they look a lot like Mexican Wedding Cakes, Russian Tea Cakes or any of the other names given to these delightful little cookies, & you would be right although there are a few tiny differences. The main difference would be that they are made with half butter & half Crisco which gives them a really light texture, but unfortunately also makes them extremely fragile. The other difference is that we always make them in crescents instead of balls.
Mom would make these a week or two before Christmas then hide them until Christmas Eve, where they would take center stage on the "cookie plate". That was the when we were "allowed" to eat cookies & also make up a plate for Santa. But, every year we found them (not too hard since they were always hidden in the same place) & would quietly sneak one here & there leaving a tell-tale trail of powdered sugar! I remember one year when we ate all but a couple lonesome cookies sitting in a pile of confectioner's sugar! Needless to say, after that year the hiding place changed!
those little white cookies!
1/2 cup butter, at room temperature
1/2 cup Crisco, at room temperature
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup ground walnuts
confectioner's sugar for rolling (the cookies, not you)!
Cream the butter & Crisco until fully combined. Gradually add the sugar & beat until light & fluffy. Add the water & vanilla. Gradually add the flour, beating until just Incorporated. Add the ground nuts until mixed in.
Form into 1 inch balls or crescents. Bake at 350* for about 12 to 15 minutes until bottoms are lightly browned.
Let cool slightly on baking sheets & roll in confectioner's sugar while still warm. Cool completely on wire rack. I usually sift more confectioner's sugar over them once they have cooled!
1/2 cup Crisco, at room temperature
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup ground walnuts
confectioner's sugar for rolling (the cookies, not you)!
Cream the butter & Crisco until fully combined. Gradually add the sugar & beat until light & fluffy. Add the water & vanilla. Gradually add the flour, beating until just Incorporated. Add the ground nuts until mixed in.
Form into 1 inch balls or crescents. Bake at 350* for about 12 to 15 minutes until bottoms are lightly browned.
Let cool slightly on baking sheets & roll in confectioner's sugar while still warm. Cool completely on wire rack. I usually sift more confectioner's sugar over them once they have cooled!
Awesome childhood memories!
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