Mexican Wedding Cookies


• 2 cups flour

• 2 sticks cold butter, cut into pieces

• 1 3/4 cups powdered sugar

• 1 tablespoon vanilla extract

• 1/2 cup almonds

• 1/2 cup pecans

• 1 teaspoon anise seeds

• Cooking Instructions

• Preheat oven to 325 degrees F

Grind almonds and pecans in food processor, then add butter and continue to grind until smooth. Add 1/4 c powdered sugar and vanilla, then mix again.

Add flour and anise seeds and grind mix until blended. After flouring hands, roll the dough into small balls. Place them about an inch apart on an ungreased cookie sheet.

Bake 15-20 minutes, or until brown on the bottom. Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar. Let cool again, then add more powdered sugar.

Butterscotch Blondies

These sweet squares are quick and easy and make a delightful dessert for your holiday table. They’re best made with a combination of chocolate and butterscotch chips, but you can make them with just one kind, if you prefer.


• 1-1/2 cups (375 mL) all-purpose flour

• 1-1/2 tsp. (7 mL) baking powder

• 1/4 tsp. (1 mL) salt

• 1-1/4 cups (300 mL) brown sugar

• 1/2 cup (125 mL) butter, softened

• 2 eggs

• 1 tsp. (5 mL) vanilla

• 1-1/3 cups (325 mL) semisweet chocolate or butterscotch chips (or half and half)

Cooking Instructions:

Preheat oven to 350 degrees F.

Grease a 9x13-inch (23x33-cm) rectangular baking dish. In a small bowl, stir together flour, baking powder and salt. In a large bowl, with an electric mixer, beat together brown sugar and butter just until combined.

Add eggs and vanilla and continue beating for another minute or two until creamy.

Add flour in two or three portions, beating just until combined after each addition. Finally, stir in chocolate or butterscotch chips. Spread batter in the prepared pan and bake for 20 to 25 minutes or until lightly browned on top and a toothpick poked into the middle comes out clean.

Mitten & Glove Cookies


• 1/2 cup shortening

• 1/2 cup sugar

• 1 teaspoon baking soda

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 cup molasses

• 1 egg

• 2-1/2 cups all-purpose flour

• Powdered Sugar Frosting

Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Add the sugar, baking soda, ginger, cinnamon, and cloves; beat till combined.

Beat in molasses and egg till combined.

Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.

Divide the dough into thirds. Cover and chill about 3 hours or till dough is easy to handle.

Meanwhile, draw around children’s hands on cardboard or heavy paper to make glove and mitten shapes. Even out shapes and cut out. Set aside.

Roll one-third of the dough directly on a lightly greased cookie sheet to 1/4” thickness, using a floured rolling pin. Place patterns on dough, leaving 3/4” between cookies.

Cut around patterns with knife. Remove excess dough. Bake cookies in a 375 degree oven for 5 to 6 minutes or till cookies are set. Cool on cookie sheet 2 minutes.

Remove cookies from cookie sheet and cool on a wire rack. Cool completely. Repeat with remaining dough, rerolling dough as necessary.

Decorate with Powdered-Sugar Frosting as desired.

Powdered-Sugar Frosting:

1. In a small mixing bowl stir together 2 cups sifted powdered sugar and 2 tablespoons milk.

2. Stir in additional milk, 1 teaspoon at a time, till icing is smooth and of spreading consistency.

3. Divide into several portionls; color each portion with a few drops of food coloring.

4. To thicken frosting for piping, stir in a little additional powdered sugar. Makes about 18 depending on size of pattern.