Mexican Spiced Shortbread Cookies Recipes

MEXICAN SHORTBREAD COOKIES (OJARASCAS)

Steps:

• Preheat oven to 375 degrees F.
• Measure ¼ cup of water in a measuring glass. Add anise extract. Stir to combine and set aside.
• Using an electric mixer fitted with the paddle attachment, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.
• Turn your mixer to low speed, then starting and ending with the flour, alternately add 1 cup of flour, half of the anise water, 1 cup of flour, and the remaining anise water. The dough will begin to pull away from the sides, but if the dough is still sticky, add more flour ½ cup at a time. Do not overmix or add too much flour or your dough will be tough and crumbly.
• Using your hands, shape 1 inch balls of dough and transfer to a baking sheet. Using the bottom of a cup or another flat surface, gently press on top of each ball to slightly flatten.
• Bake for 12 to 20 minutes, or until the cookies turn slightly brown on the edges.
• In a small bowl, add 3 teaspoons of cinnamon to 1 cup of sugar and stir to combine. Once you remove the cookies from the oven, let them cool slightly so you can pick them up (you want them to be warm though) and toss in the cinnamon sugar mixture. Transfer to parchment paper to cool completely.
• Store in an airtight container for up to one week.

HOJARASCAS

Steps:

• In a small pot, add 1 cup water and the cinnamon stick.
• Bring to a boil. Turn off heat and set aside.
• Let this cool completely.
• Preheat oven to 350 degrees F.
• In a mixing bowl, add the shortening and sugar.
• Mix well.
• Add salt, vanilla, cinnamon, and mix well.
• Turn mixer off.
• Add 1/2 of the flour. Mix only until combined.
• Turn mixer off again.
• Add the remaining 1/2 of the flour.
• Mix only until combined.
• Turn mixer off again.
• Add half of the cooled cinnamon tea.
• Turn mixer on low.
• Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
• Turn mixer off and dust a clean surface and a rolling pin with flour.
• Place cookie dough on the surface and roll it out evenly.
• Cut out shapes using a cookies cutter.
• Place on an ungreased cookie sheet.
• Bake for 15 minutes.
• Mix the sugar and ground cinnamon in a small bowl.
• Cool the cookies completely on a rack.
• Carefully and gently add each cookie to the bowl and cover with the sugar coating.
• Repeat until all the cookies have been coated.
• Makes about 45 cookies. Enjoy!

CHAI-SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
• Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
• Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
• Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
• Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
• Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.

MEXICAN SPICED SHORTBREAD COOKIES

Steps:

• 1. Preheat oven to 325°. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk. 3. Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes. 4. Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely. 5. To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. 6. To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool. 7. Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.