Mexican Wedding Spritz Cookies

How about a sweet treat for Cinco de Mayo this year... Mexican Wedding Cookies have been on my baking to-do list for a long time, so when I saw this spritz version, I just had to whip up a batch! They were a big hit both at home and work. While the dough might feel a little thick and heavy, it really does come out of the press and stick to the baking sheets nicely. These cookies are flavored with cinnamon and orange and while the batter isn't overly sweet, the dusting of powdered sugar makes them perfect:@)

I can press a batch of cookies a lot faster than I can roll the dough into balls:@)

I used this little oval disc for these cookies and think they turned out kind of fancy and pretty.

Mexican Wedding Spritz Cookies-from Muy Bueno
3 C A/P flour
1 tsp baking powder
1/2 tsp salt
1 Tblsp cinnamon
1/8 tsp ginger powder
1 C shortening
1 egg
3/4 C sugar
1 tsp vanilla
1/4 C orange juice, freshly squeezed if possible
1/8 C orange liqueur-I just added more orange juice
1 Tblsp orange zest
Powdered sugar for coating.

1. In large bowl, mix flour, baking powder, salt, cinnamon and ginger, set aside.
2. Cream shortening until creamy. Add egg and sugar and cream until smooth.
3. In small bowl combine vanilla, orange juice, liquer and zest, set aside.
4. Add dry ingredients slowly to wet, mix until just combined.
5. Fill cookie press and press cookies onto a cool, ungreased cookie sheets.
6. Bake at 350 degrees 8-12 minutes-it did take a little longer for my cookies to begin to get golden on the bottom.
7. Transfer to wire rack and cool completely.
8. Dust cookies with sifted powdered sugar.
9. Store cookies air tight in fridge or freezer.

Enjoy a cookie and have a happy day:@)

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