MEXICAN SUGAR COOKIES
Make and share this Mexican Sugar Cookies recipe from Food.com.
Provided by dulce_amore
Categories Dessert
Time 28m
Yield 2-3 dozen cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
- Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Meanwhile, combine cinnamon and sugar. Sprinkle freshly baked cookies with the cinnamon-sugar mixture while still warm.
Nutrition Facts : Calories 377.4, Fat 22.1, SaturatedFat 5.5, Cholesterol 17.6, Sodium 100.7, Carbohydrate 41.8, Fiber 1.3, Sugar 17, Protein 3.8
MEXICAN SUGAR COOKIES
Provided by Kirsten
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400*. Cream the sugar, egg, butter, vanilla, and milk. Set aside.
- Mix the flour, salt, baking soda, baking powder, and cinnamon.
- Add the wet ingredients to the dry and mix well until a nice, firm dough is formed.
- Separate the dough into 3 even balls. Add the color of food coloring you would like and mix by hand wearing gloves so your hands don't get stained.
- Using the large end of a melon scoop, scoop out balls of each individual color. Take one ball of each color and roll it in your hands until one nice ball is formed. Roll it in the sugar and place it on a cookie sheet sprayed with Pam 2 inches apart.
- Flatten down each cookie with the bottom of a cup or bowl. Place the cookie sheet in the oven and allow to bake for 9-11 minutes depending on your oven. Remove from heat and allow to remain on the cookie sheet for about 5 minutes before you put it on the cooling rack. Enjoy!
MEXICAN SUGAR COOKIES (POLVERONES)
Having lived close to the Mexican border, I developed a taste for the food, especially the desserts! You could find these cookies at the "Panaderia."
Provided by Dawn399
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Spray cookie sheets with non stick cooking spray.
- Cream butter, powdered sugar, milk, vanilla, and half of cinnamon (1/2 tsp.) Add 1 1/2 cups flour and baking powder.
- Mix until well blended.
- At this point you may add additional flour if dough is too sticky.
- Roll dough into 1 1/4 inch balls.
- Place on cookie sheet.
- Flatten each ball with a glass coated with granulated sugar.
- Bake 20-25 minutes until edges are golden brown.
- Let stand 3-4 minutes before coating with following mixture.
- Combine granulated sugar, grated chocolate, and remaining cinnamon in a small bowl.
- Stir to combine.
- Coat cookies with sugar, chocolate and cinnamon mixture on both sides.
- Allow cookies to cool.
Nutrition Facts : Calories 145.8, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.5, Sodium 70.7, Carbohydrate 17.3, Fiber 0.5, Sugar 10.8, Protein 1.1
MEXICAN SUGAR COOKIES
Cinnamon, anise and orange juice meet and create a wonderfully unique flavor sure to please the palette. This recipe was in a cookbook I had many years ago that was full of international desserts, my philip asked me to make them along with mexican wedding cookies and they have been one of our many Christmas cookies for quite some...
Provided by Deneece Gursky
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. In a medium bowl combine flour, baking powder, salt and cream of tartar. Set aside
- 2. In a seperate bowl, On medium speed beat together shortening, sugar and anise seeduntil nice and creamy. Add eggs to this one at a time being sure to beat after each addition. Now add orange juice and beat until mixture is fluffy.
- 3. Gradually add flour mixture to this beating to form a dough.
- 4. On a floured surface knead the dough. Seperate dough into two and wrap each half in plastic wrap and refrigerate for about a half an hour.
- 5. Line a cookie sheet with parchment paper.
- 6. Roll out one of the dough sections at a time to about a 1/2 an inch thick. Using cookie cutters or a glass, cut out shapes.
- 7. Bake cookies in 350 degree preheated oven for 6 to 8 minutes. Cookies should be golden.
- 8. Mix sugar and cinnamon and dip very warm cookies into this. Then cool cookies on wire racks
- 9. Repeat process with remaining dough until all dough has been used.
MEXICAN PECAN COOKIES
This is the best recipe I've tried for the cookies usually called 'Mexican wedding cookies'. These just kind of melt in your mouth with no need to chew on them. The pecan taste is incredible. They are a must for every Christmas reunion with my family.
Provided by Carla
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 90
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
- Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
- Let the cookies cool completely, then roll in remaining confectioners' sugar.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.8 mg, Fat 7.2 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 29.2 mg, Sugar 1.9 g
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