Making Mexican Wedding Cake Cookies with Dalia Ceja

http://www.cejavineyards.com (recipe included -- please scroll down)
Dalia whips up one of her favorite desserts: Mexican wedding cookies! Suggested wine pairing - 2008 Dulce Beso Late Harvest White Wine.

Mexican Wedding Cookies

These melt-in-your-mouth cookies pair beautifully with our Ceja 2008 Dulce Beso. They are very popular, not only during the Christmas season but also at weddings, christenings, and other festive occasions like Easter.

Ingredients:

1 cup of butter
1/2 cup of white sugar
2 teaspoons of vanilla extract
2 teaspoons of water
2 cups of all-purpose flour
1 cup of chopped almonds
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 cup of powdered sugar

Directions:

In a medium bowl cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds then mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place on a greased cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

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