Sugar Cookies With Mexican Flair Recipes

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MEXICAN SUGAR COOKIES



Mexican Sugar Cookies image

Cut-out cookies rolled in sugar and cinnamon.

Provided by Bea Ramirez

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 12

Number Of Ingredients 11

2 ½ cups shortening
1 cup white sugar
1 teaspoon anise seed, ground
2 eggs
6 cups all-purpose flour
1 tablespoon baking powder
½ tablespoon cream of tartar
½ teaspoon salt
¼ cup orange juice
3 tablespoons ground cinnamon
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

Nutrition Facts : Calories 754.7 calories, Carbohydrate 83.6 g, Cholesterol 31 mg, Fat 44.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 11 g, Sodium 232.2 mg, Sugar 34 g

MEXICAN SUGAR COOKIES (POLVERONES)



Mexican Sugar Cookies (Polverones) image

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

1 cup butter, softened
1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon ground cinnamon, divided
1 1/2-1 3/4 cups all-purpose flour
1 cup granulated sugar
1 ounce semisweet chocolate, grated

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



Mexican Sugar Cookies image

Provided by Kirsten

Yield 24 cookies

Number Of Ingredients 10

1 cup sugar
1 egg
1 cup butter (room temp)
1/2 tsp vanilla
1/2 cup milk
4 cups flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon

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 CINNAMON SUGAR COOKIES RECIPE - (3.9/5)



Mexican Cinnamon Sugar Cookies Recipe - (3.9/5) image

Provided by á-179252

Number Of Ingredients 12

COOKIE DOUGH:
1 3/4 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons Mexican cinnamon canela
1/2 cup vegetable shortening or lard
3/4 cup sugar
1 egg
1 to 2 tablespoons brandy, or milk
CINNAMON SUGAR MIXTURE:
1/2 cup sugar
2 teaspoons cinnamon

Steps:

  • Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the 3/4 cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1 1/2-inch to 2-inches apart. Place cookie sheet in a preheated 350°F oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag. CINNAMON NOTE: This is the mild Mexican cinnamon, canela. It you use a strong flavored variety, i.e. Vietnamese cinnamon, decrease the amount, or the flavor could be overwhelming.

MEXICAN COOKIES



Mexican Cookies image

Add a sweet treat to meal of tacos, enchiladas or fajitas with these easy-to-make dessert.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 32 cookies.

Number Of Ingredients 5

4 flour tortillas (6 inches)
1/2 cup semisweet chocolate chips
3/4 teaspoon shortening
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm. , In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SUGAR COOKIES WITH MEXICAN FLAIR



Sugar Cookies With Mexican Flair image

This is my version of a lovely light cookie we had while on holiday in Huatulco last February. Had to do a lot of taste testing trying to figure out what the ingrediants might be.

Provided by Debi9400

Categories     Drop Cookies

Time 25m

Yield 48 cookies, 1-48 serving(s)

Number Of Ingredients 9

1 cup butter, softened
4 ounces cream cheese
1 cup sugar, divided
2 tablespoons cream
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
dark chocolate, shavings

Steps:

  • Preheat oven to 350F and grease cookie sheets.
  • In a large bowl, beat butter, cream cheese, 1/2 cup of sugar, cream, vanilla and 1/2 tsp cinnamon until light and fluffy.
  • In a small bowl mix together flour and baking powder.
  • Slowly add the dry mixture into the wet until well mixed.
  • Blend together 1/2 cup sugar and 1/2 tsp cinnamon on a small plate.
  • Drop 1 inch balls of dough 3 inches apart on a cookie sheet. Flatten the cookie balls with the bottom of a drinking glass that has been dipped into the sugar & cinnamon mixture.
  • Bake 20 minutes or until edges are golden brown. Remove from cookie sheet immediately and set on wire racks. Sprinkle with chocolate shavings while still warm.
  • **I baked 2 dozen cookies at once on two racks in a convection oven. Cook time was 15 minutes.

Nutrition Facts : Calories 3587.8, Fat 234.8, SaturatedFat 147.6, Cholesterol 646.1, Sodium 2021.2, Carbohydrate 350.5, Fiber 6.3, Sugar 201.3, Protein 30.6

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