Mexican Wedding Cookies & Blackcurrant Whirls

Blackcurrant Whirls

INGREDIENTS

2 sticks unsalted butter ⅓ cup icing sugar, sifted ¼ teaspoon vanilla extract 2 cups plain flour 2 tablespoon blackcurrant jam ½ cup icing sugar for dusting.

DIRECTIONS

Preheat oven to 350 degrees F Use a muffin tin and arrange 12 paper baking case in it. In a medium bowl, beat butter, icing sugar and vanilla extract until light and creamy. Add sifted flour and beat until smooth. Spoon mixture into a cake decorating bag with a large nozzle. First pipe whirls into bottom of paper case then pipe a ring round the edge to leave a slight hollow in the center. Bake for 20 minutes until set an very lightly browned. Transfer to wire rack to cool. Place a small amount of jam in the center of each whirl. Dust lightly with icing sugar.

Mexican Wedding Cookies

INGREDIENTS

1 ½ cup powdered sugar, sifted and divided 1 cup unsalted butter 1 teaspoon almond extract 2 cups flour 1 cup finely chopped walnuts

DIRECTIONS

Heat oven to 350 degrees F

Beat butter, ½ cup sugar and almond extract in a large bowl with hand mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Fold in nuts and blend well. Chill until slightly firm, about 10 or so minutes.

Remove from refrigerator and form into balls about 1 ¼ inch. *Place on lightly greased baking sheet about 1 inch apart and bake for for 12 to 14 minutes. Cool for 5 minutes on baking sheet. Place remaining cup of powdered sugar in a bowl. Roll each warm cookie in sugar to completely coat and return to rack for further cooling.

Tip: *These cookies double in size when baked. Do not overcook - center is raw but dries by time they are cool.