Mexican Spiced Shortbread Cookies

Name: Mexican Spiced Shortbread Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mexican
Ingredients: 0 teaspoons ancho chile powder; 118 milliliters canola oil; 0 teaspoons chipotle chile powder; 355 milliliters 6.75 ounces all-purpose flour (about; 0 teaspoons ground cinnamon; 118 milliliters packed light brown sugar; 1 teaspoon light brown sugar; 118 milliliters 1% low-fat milk; 36 smalls pecan halves; 177 milliliters powdered sugar; 296 milliliters powdered sugar; 0 teaspoons salt; 1 teaspoon sea salt; 118 milliliters unsalted butter, softened; 1 teaspoon unsalted butter, softened; 2 Tbsps unsalted butter; 79 milliliters unsweetened cocoa; 1 teaspoon vanilla extract

Mexican Spiced Shortbread Cookies is a vegetarian recipe with 36 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 8g of fat, and a total of 127 calories. It is a cheap recipe for fans of Mexican food. Head to the store and pick up ancho chile powder, ground cinnamon, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

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Oven

To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.

Ingredients you will need

Ancho Chili Powder

Cocoa Powder

All Purpose Flour

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Whisk

Bowl

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.

Ingredients you will need

Powdered Sugar

Butter

Cooking Oil

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Blender

Bowl

Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.

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All Purpose Flour

Shape dough into 36 balls.

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Dough

Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness.

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Baking Sheet

Bake at 325 for 20 minutes. Cool 1 minute on baking sheet.

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Baking Sheet

Oven

Remove from baking sheet to a wire rack; cool completely.

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Baking Sheet

Wire Rack

To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Icing

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Sauce Pan

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.

Ingredients you will need

Brown Sugar

Sugar

Milk

Remove from heat; cool to room temperature.

Add powdered sugar and vanilla, stirring with a whisk until smooth.

Ingredients you will need

Powdered Sugar

Vanilla

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Whisk

To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet.

Ingredients you will need

Brown Sugar

Sea Salt

Butter

Pecans

Nuts

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Baking Sheet

Bowl

Bake at 325 for 10 minutes or until toasted.

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Oven

Add hot pecans to butter mixture, tossing well to coat. Cool.

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Butter

Pecans

Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.

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Spread

Icing

Pecans

Equipment

Ingredients

Servings:

0teaspoons

ancho chile powder 118milliliters

canola oil 0teaspoons

chipotle chile powder 355milliliters

6.75 ounces all-purpose flour (about 0teaspoons

ground cinnamon 118milliliters

packed light brown sugar 1teaspoon

light brown sugar 118milliliters

1% low-fat milk 36smalls

pecan halves 177milliliters

powdered sugar 296milliliters

powdered sugar 0teaspoons

salt 1teaspoon

sea salt 118milliliters

unsalted butter, softened 1teaspoon

unsalted butter, softened 2Tbsps

unsalted butter 79milliliters

unsweetened cocoa 1teaspoon

vanilla extract

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 Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.