Mexican Cookies

Name: Mexican Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Mexican
Ingredients: 1 teaspoon baking powder; 0 teaspoons cinnamon; 118 milliliters granulated sugar; 1 teaspoons ground cinnamon; 2 Tbsps milk; 118 milliliters powdered sugar; 1 teaspoons salt (omit if using salted butter); 14 grams semisweet chocolate, grated; 227 grams sticks unsalted butter, softened; 2 teaspoons pure vanilla extract or Mexican vanilla; 224 grams 1/2 cups to 1 3/4 cups all-purpose flour (see note)

The recipe Mexican Cookies could satisfy your Mexican craving in roughly 45 minutes. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 133 calories, 1g of protein, and 8g of fat. This recipe serves 24. Head to the store and pick up powdered sugar, ground cinnamon, mexican vanilla, and a few other things to make it today. It works well as a dessert.

Instructions

In a large mixing bowl using an electric mixer, beat the butter until creamy. Beat in the salt, powdered sugar, milk, vanilla and cinnamon, scraping the sides of the bowl often, until mixture is smooth. Beat in the baking powder. When it’s thoroughly mixed in, add the flour and stir by hand until it’s well mixed. The batter should be soft, yet sturdy enough to shape.With a level tablespoon, scoop up the dough and shape into 24 balls.

Ingredients you will need

Powdered Sugar

Baking Powder

Cinnamon

Vanilla

Butter

Dough

All Purpose Flour

Milk

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Place the balls on a plate and chill for 2 hours or if baking ahead, chill until very firm, then put in a heavy duty zipper bag and freeze.When ready to bake, bring the dough balls to room temperature.Preheat the oven to 325 degrees F.Arrange the dough balls, spacing about 2 1/2 inches apart on ungreased baking sheets, then press the balls into 2 inch rounds.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Bake 20 to 25 minutes or until the edges are golden brown.Meanwhile, mix the sugar, chocolate and cinnamon in a small bowl.

Ingredients you will need

Chocolate

Cinnamon

Sugar

Equipment you will use

Oven

Bowl

Remove warm cookies from baking sheets and let cool for about 3 minutes on a wire rack set over a sheet of foil. Spoon coating over the cookies, letting it fall down onto the foil. Scoop fallen coating off the foil and use it to coat the bottom of the cookies.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Let cool completely before serving.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

cinnamon 118milliliters

granulated sugar 1teaspoons

ground cinnamon 2Tbsps

milk 118milliliters

powdered sugar 1teaspoons

salt (omit if using salted butter)14grams

semisweet chocolate, grated 227grams

sticks unsalted butter, softened 2teaspoons

pure vanilla extract or Mexican vanilla 224grams

1/2 cups to 1 3/4 cups all-purpose flour (see note)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.