Mexican Yuletide Cookies

Yields:	6 1/2 dozen
Rate this Recipe

	Preparation	25 minutes
	Cooking	20 minutes
	Ready In	45 minutes

Ingredients

1	cup	butter
3/4	cup	powdered sugar
1	each	egg
1/2	teaspoon	vanilla extract
1/8	teaspoon	salt
2	cups	flour, all-purpose	sifted
1	cup	oatmeal	uncooked
1	cup	pecans	chopped
1x	Powdered	sugar	for rolling

Directions

Cream butter; add sugar gradually; beat in egg and vanilla.

Blend in salt, flour, oatmeal and pecans.

Shape rounded teaspoonfuls of dough into balls.

Place on ungreased cookie sheet. Bake at 325 degrees, about 20 minutes.

Roll in powdered sugar while warm.

Makes about 6 1/2 dozen cookies -----

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Member Review

Dark Christmas Cake

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01

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