Mexican Wedding Cookies

These simple cookies, my very first copycat recipe from the early ‘90s and based on Keebler’s Danish Wedding Cookies, were a best-seller at the bakery. We kept wrapped logs of dough in the walk-in so we could just slice and bake them every morning. If you want them to be more biscochito-like, add 1 T. of coarsely ground anise seeds and skip the powdered sugar.

 Makes 4 - 5 dozen.

In a food processor, grind until fairly fine . . . . . . . . . . In a large mixing bowl, beat until light and fluffy . . . . . . Add in slowly until it comes together . . . . . . . . . .

→ → →

3 c. oats 1 c. coconut 1 c. semi-sweet chocolate chips 4 c. soft butter 2 T. vanilla 6 c. flour 1 ½ c. sugar 2 t. salt

Preheat the oven to 350°. Roll into 2-inch logs; chill, slice into ½-inch disks, and bake for 10 - 12 minutes. Cool; roll in powdered sugar.