Mexican wedding cookies.

Mexican wedding cookies-These cookies are delicious and light with a crunchy texture, they have been Indianised from the original version by the addition of saffron and nutmeg.The original version of the recipe can be found here .

Ingredients:

1 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup mixed nuts roughly chopped (cashew,almond and pistachio)
1/2 cup milk chocolate roughly chopped
3/4 teaspoon ground nutmeg
1 pinch salt

1/2 teaspoon saffron

1 tablespoon milk

1 tablespoon confectioners sugar for dusting.

Method:

1. In a large bowl, beat together the butter and sugar until soft and fluffy, add the vanilla extract.

2. Warm the milk in the microwave and add the saffron. Add the milk to the butter mixture.Mix thoroughly.

3. In a separate bowl, combine the flour, chopped nuts, chopped chocolate, nutmeg and salt. Mix well.
4.Gradually add the dry ingredients to the creamed mixture to make a dough.
5.Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
6.Preheat oven to 325 degrees F (180 degrees C).
7. Shape the dough into 1-inch balls. Place dough balls in cake cases on a baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
8.Dust the cookies with the confectioners sugar.

You may like: Eggless Almond vanilla cookies.