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Family Cookbook
recipes
Worms
source Gram Reed
Jane believes that she has never spent a Christmas without these melt-in-your-mouth cookies. First Gram made them and now Jane does. Originally Gram made them with walnuts because cousin Wilma grew walnuts and sent them every year. Now they are sometimes made with pecans. And I think that the related Mexican wedding cookie is made with almonds. All work well.

Required Ingredients

4 ½CupFlour
TablespoonSugar
PoundButter or margarine (room temperature)
TablespoonVanilla
CupGround nuts
PoundPowdered sugar

Preparation Instructions

  1. Kneed together all ingredients except the powdered sugar.
  2. Take about 1 tablespoon of the dough and squeeze into a ball that holds together. Then roll the ball between your palms to make the piece elongated. It will be fatter in the middle...maybe a large half inch in diameter at the center...about the size of a thumb. Then shape the "worm" into a crescent and place on an ungreased cookie sheet.
  3. Bake 35 minutes at 325. Remove from the oven and immediately roll each worm in sifted powdered sugar. The warmth will melt the sugar slight and cause it to stick to the worms. Then place each worm on paper towels that have been dusted with powdered sugar. And finally dust the worms again with more powdered sugar.
  4. Note: The hard part is putting on the powdered sugar. It also works to put 3 or 4 cookies at a time in a bowl of powdered sugar and toss them lightly with forks. No matter how you do it, your fingers will end up coated and sticky and that pulls the fresh powdered sugar off of the cookies. Wash and dry fingers often.