These cookies make a great treat when whipped up around the holidays. Serve a small gathering with this recipe.

Mexican Christmas Cookies


3 1/2 c. all-purpose flour
3/4 c. powdered sugar
1 tsp. almond extract
1 lg. egg - lightly beaten
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2/3 c. hazelnuts - chopped fine
1/3 c. milk - warmed
pinch of salt
1 c. vegetable shortening colored powdered sugar (to decorate cookies)


1. Preheat the oven to 375 degrees.

2. Blend the sugar and shortening in an electric mixer. Add the egg and milk.

3. Mix the flour, salt, hazelnuts, almond extract, ground cloves and cinnamon into the dough. Form into a ball, cover and refrigerate for 3 hours.

4. Remove the dough from the refrigerator and knead it with your hands. Sprinkle the dough with some flour to prevent it from sticking and roll out on a large flat surface.

5. Cut the dough using cookie cutters or a small knife (use whatever shapes you like). Place on a lightly greased cookie sheet.

6. Bake for 8 to 10 minutes until golden brown. Sprinkle with colored powdered sugar while still warm, if desired.
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