Posted by Sherry on August 01, 2001 at 15:30:12:
In Reply to: Mexican Desserts posted by Charlotte on August 01, 2001 at 13:15:06:
MEXICAN DROP COOKIES
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1 c. lard
2 c. sugar
3 eggs
1 tsp. lemon extract
1/2 c. milk
3 1/4 c. rolled oats
1 c. shredded coconut
1 1/2 c. chopped dried or
candied fruit such as figs,
dates, pineapple or
apricots
3 c. flour
1 tsp. soda
1/2 tsp. salt
Beat lard, sugar, eggs and lemon extract. Stir in milk,
oats, coconut and dried or candied fruit. Sift in flour, soda
and salt. Mix well. Drop by teaspoonful on cookie sheet.
Bake at 350 degrees for 9 minutes. This makes around 6 dozen cookies.
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SAND TARTS OR MEXICAN COOKIES
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1 c. butter
1/4 c. powdered sugar
2 tsp. vanilla
1 Tbsp. water
2 c. sifted plain flour
1 c. chopped pecans
Place in mixing bowl; mix well with hands. Roll into
balls and bake at 300 degrees for 20 minutes. While still warm, roll
in sifted powdered sugar.
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MEXICAN MOCHA BALLS
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1 c. butter
1/2 c. sugar
2 tsp. vanilla
2 c. flour
1/2 c. cocoa
1 tsp. instant coffee
1/2 tsp. salt
1/2 c. nuts
1/2 c. chopped maraschino
cherries
In bowl cream the butter. Gradually add sugar and
vanilla. Beat until light and fluffy. Stir together flour,
cocoa, coffee and salt. Gradually add to cream mixture nuts
and cherries. Chill dough. Shape into 1-inch balls and place
on baking sheet. Bake at 325 degrees in oven. While warm dust with
confectioners sugar. Makes 6 dozen.
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MEXICAN CHOCOLATE CHIFFON CAKE
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1 3/4 c. flour
1 2/3 c. sugar
1/2 tsp. salt
1 1/2 tsp. soda
1/2 tsp. cream of tartar
3/4 c. hot coffee
1/3 c. cocoa
2 tsp. vanilla
7 egg yolks
7 egg whites
1/2 c. pure vegetable oil
Blend hot coffee and cocoa; let cool. Sift flour,
sugar, salt and soda. Place in a large bowl and make a well in
the center and add oil, egg yolks, vanilla and coffee mixture;
beat until smooth.
In a large bowl, beat egg whites and cream of tartar
until very stiff. Pour chocolate mixture gradually over egg
whites; gently fold in until blended. Pour into 10-inch tube
pan. Bake 55 minutes at 325 degrees, then increase heat to 350 degrees and
bake 10 to 15 minutes longer.
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MEXICAN FRUITCAKE WITH CREAM CHEESE ICING
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2 c. flour
2 eggs
1 (20 oz.) can crushed
pineapple
1 to 2 c. pecans, chopped
2 c. sugar
2 tsp. vanilla
2 tsp. baking soda
Icing:
8 oz. pkg. cream cheese
2 c. powdered sugar
1 stick melted butter
Cake: Mix all ingredients. Bake at 350 degrees for 30 to 40
minutes.
Icing: Mix all ingredients well.
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MEXICAN CHEESE COOKIES
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1/2 c. sugar
1/3 c. margarine, softened
1 c. Monterey Jack cheese,
shredded
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
Preheat oven to 375 degrees. Mix sugar and margarine. Stir in
cheese. Sift dry ingredients; add to cheese mixture. Roll
dough into sticks, about 3 1/2 x 1/2-inch. Place on lightly
greased cookie sheet. Press lightly to flatten; brush with
beaten egg. Bake until lightly browned around edges, about 8
to 10 minutes. Remove immediately; cool on wire rack. Makes 2
dozen cookies.