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Mexican Shortbread Cookies

Source of Recipe

Dessert du Jour - e-mail
Mexican Shortbread Cookies

WW Points
Makes 48 cookies.

1 cup butter
1/2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup ground toasted almonds
1/4 teaspoon ground cinnamon or 2 teaspoons finely shredded orange peel
3/4 to 1 cup sifted powdered sugar

1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary, chill the dough for 1 hour or until easy to handle.

2. Shape dough into 1-inch balls. Place on an ungreased cookie sheet.

3. Bake in a 325�F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies, a few at a time in a plastic bag with the 3/4 to 1 cup powdered sugar.

One cookie equals: calories: 67 , total fat: 4g (saturated fat: 2g) , cholesterol: 10mg , sodium: 39mg , carbohydrate: 7g , fiber: 0g , protein: 1g ++++ WWP: 2