MEXICAN SHORTBREAD COOKIES (OJARASCAS)
These Mexican Shortbread Cookies (also called Ojarascas) are light, buttery, crumbly shortbread cookies rolled in cinnamon sugar and they literally melt in your mouth. The perfect treat for Cinco de Mayo or your next Fiesta!
Provided by Lexie
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
MEXICAN CINNAMON COOKIES
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PECAN SHORTBREAD COOKIES (MEXICAN WEDDING COOKIES)
This is a twist on the traditional pecan shortbread cookies, with a little fresh orange juice and zest added to the mixture. Store at room temperature in an airtight container.
Provided by BakerHouston
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 3h55m
Yield 24
Number Of Ingredients 9
Steps:
- Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.8 mg, Sugar 7 g
HOLIDAY SHORTBREAD COOKIES
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 5
Steps:
- In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 251 g, Fat 15 g, Protein 2 g
MEXICAN SHORTBREAD COOKIES
Provided by Molly O'Neill
Categories dessert, side dish
Time 2h40m
Yield About 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spread the almonds and the flour on separate baking sheets. Place both in the oven and bake until the almonds are toasted and the flour is a deep creamy color, about 12 to 15 minutes, stirring the flour and the almonds once. Set aside to cool completely.
- Place the almonds and the sugar in a food processor and process until the nuts are ground. Sift the flour with the salt and baking powder into a large mixing bowl. Stir in the almond mixture. Add the butter and shortening, working it in with your fingers until you have a crumbly dough.
- Press the dough together, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Butter a cookie sheet well. Unwrap the dough and place it on top of the plastic wrap; cover it with another sheet of plastic wrap. Using a rolling pin, roll the dough out between the sheets of plastic with quick, short movements until it is about 1/4 inch thick; it will be crumbly around the edges.
- Using a cookie cutter 2 inches in diameter, cut out as many cookies as you can. Transfer them to the cookie sheet with a spatula, being very careful or they will break apart. Gather up the remaining dough and roll out and cut out more cookies. Repeat until all of the dough has been used.
- Bake the cookies on the top rack of the oven until they are pale golden in color, about 10 to 15 minutes. Sift the confectioners' sugar over them and set them aside to cool before removing them from the cookie sheet. Store the cookies in an airtight container.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 4 grams, TransFat 0 grams
More about "mexican shortbread holiday cookies recipes"
MEXICAN SPICED SHORTBREAD COOKIES RECIPE | MYRECIPES
From myrecipes.com
3.2/5 (21)Calories 125 per servingServings 36
- 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.
- 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.
- 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.
HOJARASCAS-TRADITIONAL MEXICAN SHORTBREAD COOKIES
From pinaenlacocina.com
4.6/5 (12)Category Cookies, DessertCuisine MexicanTotal Time 1 hr 4 mins
HOLIDAY SNOWBALL COOKIES | MEXICAN WEDDING COOKIES …
From reallifedinner.com
MEXICAN WEDDING COOKIES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
HOJARASCAS (MEXICAN SHORTBREAD COOKIES) - MAMá …
From inmamamaggieskitchen.com
BISCOCHITOS (MEXICAN SHORTBREAD COOKIES) - REAL LIFE DINNER
From reallifedinner.com
Servings 50Total Time 35 minsCategory Holiday Cookies
TRADITIONAL COLORFUL MEXICAN COOKIES - ALMA B. MORA
From almabmora.com
MEXICAN WEDDING COOKIES [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
MEXICAN WEDDING COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
MEXICAN WEDDING COOKIES - FLAVOR MOSAIC
From flavormosaic.com
MEXICAN SHORTBREAD COOKIES - FOOD NEWS
From foodnewsnews.com
MEXICAN HOT CHOCOLATE COOKIES - WENT HERE 8 THIS
From wenthere8this.com
SCOTTISH SHORTBREAD COOKIES - RECIPE | COOKS.COM
From cooks.com
MEXICAN CHOCOLATE SHORTBREAD COOKIES - RECIPE GIRL
From recipegirl.com
MEXICAN WEDDING COOKIES RECIPE - FLOUR ON MY FACE
From flouronmyface.com
THE BEST MEXICAN CHRISTMAS COOKIES RECIPE
From justdestinymag.com
MEXICAN COOKIE RECIPES. FIND 10 OF THE BEST RECIPES HERE
From yournewfoods.com
MEXICAN COOKIE RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN TRICOLOR SHORTBREAD COOKIES - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
MEXICAN SHORTBREAD COOKIES - KIM SCHOB
From kimschob.com
HOW TO MAKE MEXICAN WEDDING COOKIES | TASTE OF HOME
From tasteofhome.com
HOW TO: ABUELITA’S BISCOCHITOS – A MEXICAN HOLIDAY COOKIE
From karinadiscovers.com
EASY MEXICAN SHORTBREAD COOKIES: JUST 6 INGREDIENTS
From pinterest.ca
MEXICAN WEDDING COOKIES – PALEO | KETO | LOW CARB | VEGAN
From lifemadesweeter.com
MEXICAN WEDDING COOKIES - SPEND WITH PENNIES
From spendwithpennies.com
MEXICAN HOT CHOCOLATE COOKIES WITH VIDEO - BREAD BOOZE BACON
From breadboozebacon.com
MEXICAN WEDDING COOKIES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
HOJARASCAS, MEXICAN SHORTBREAD COOKIES - AMIGOFOODS
From blog.amigofoods.com
CINNAMON SUGAR MEXICAN COOKIES - THERESCIPES.INFO
From therecipes.info
MEXICAN SHORTBREAD COOKIE: RECIPE
From lisakraftyhome.blogspot.com
MEXICAN SHORTBREAD COOKIES RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
MEXICAN WEDDING COOKIES {TRADITIONAL BUTTERBALL SNOWBALL COOKIE …
From tastesoflizzyt.com
MEXICAN SHORTBREAD COOKIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEXICAN WEDDING COOKIES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
SIETE MEXICAN SHORTBREAD COOKIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MEXICAN CHOCOLATE SHORTBREAD COOKIES - RACHEL COOKS®
From rachelcooks.com
MEXICAN WEDDING COOKIES - JO COOKS
From jocooks.com
MEXICAN WEDDING COOKIES (SMALL BATCH RECIPE) - DESSERT FOR TWO
From dessertfortwo.com
HOJARASCAS-TRADITIONAL MEXICAN SHORTBREAD COOKIES [VIDEO]
From pinterest.com
MEXICAN HOT CHOCOLATE SHORTBREAD | THE SPLENDID TABLE
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love