| Mexican Christmas Cookies
1 1/2 cups butter, room temperature |
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| Mexican Christmas Cookies
1 1/2 cups butter, room temperature |
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| Mix the butter, 1/3 cup sugar and flour until well blended. Add the vanilla and egg yolks and mix until you can form a large ball. Knead the dough for about 4 minutes then sprinkle with flour and refrigerate for 30 minutes to an hour. Preheat oven to 350° F. Grease 2 baking sheets. Beat the egg whites until stiff, lower speed of the mixer and gradually add the 3/4 cups sugar and the lime juice. Beat for 1 minutes or until mixture is shiny. On a broad, floured surface, roll out the dough. Transfer to the butter baking sheet and continue to roll out until very thin. Beat the preserves and the Gran Marnier together then spread over the dough. Cover the preserves with the beaten egg white mixture and sprinkle with the confectioner's sugar and chopped nuts. Bake in the preheated oven for 45 - 60 minutes or until the egg whites are golden brown and crisp. Remove from the oven and allow to cool, then cut into squares. |