How To make Mexican Yuletide Cookies
1 c Butter
3/4 c Powdered sugar
1 Egg
1/2 ts Vanilla
1/8 ts Salt
2 c Sifted flour
1 c Uncooked oatmeal
1 c Chopped pecans
Powdered sugar; for rolling Cream butter; add sugar gradually; beat in egg and vanilla. Blend in salt, flour, oatmeal and pecans. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Bake at 325 degrees, about 20 minutes. Roll in powdered sugar while warm. Makes about 6 1/2 dozen cookies
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How To make Mexican Yuletide Cookies's Videos
Russian Tea Cakes - Easy Tea Cookies Recipe aka Wedding Cookies
Learn how to make Russian Tea Cakes! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Russian Tea Cakes recipe.
Mexican Pink Sugar Cookies ???? #SLC #recipe #reels #shortvideo #baking #cooking #delicious
Cinnamon cookies, easy and delicious recipe
Today I show you how to prepare some delicious cinnamon cookies, a recipe that you will have ready in the blink of an eye! and it is that they are so easy to prepare, that they are one of the most popular recipes on pinterest!
Ingredients:
300 g. all-purpose wheat flour
100 g. sugar white sugar
200 g. butter at room temperature
1/2 teaspoon ground cinnamon
Mix of cinnamon and sugar for coating
Pan de Polvo (Mexican Wedding Cookies) | Family Recipe
Pon de Polvo (Cinnamon Sugar Cookie) Recipe
(Makes 60 2-inch cookies)
2 cinnamon sticks
1 cup water
Cookie Dough:
2 cups all-purpose flour
1 ¾ cups butter
½ cup sugar
¼ cup cinnamon tea
Cinnamon Topping:
1 tablespoon ground cinnamon
1/3 cup granulated sugar
Directions
Bring one cup of water and two cinnamon sticks to a boil in a small saucepan. Boil for four minutes and set aside.
In a large mixing bowl, incorporate the butter into the flour until you are left with pea-sized pieces.
Measure 2 ounces of warm cinnamon tea into the sugar and stir until the sugar has dissolved.
Pour the tea mixture over into the flour and butter. Mix until the ingredients are fully incorporated.
Transfer the dough to a clean surface and knead until smooth (about 30 seconds). Let the dough rest at room temperature for one hour.
After the dough has rested, preheat your oven to 350° and line two large baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the dough to 1/4 inch thick and cut with a 2-inch round pastry cutter. Place the cookies on the pan about 1/2 inch apart. Repeat the process until all the cookies are cut out.
Bake the cookies for 14 minutes or until golden brown. Transfer the cookies to a cooling rack and prepare the cinnamon sugar topping. Mix the cinnamon and sugar until combined. Gently toss the cookie in the mixture to fully coat. Shake off any excess and repeat until each cookie is coated.
Enjoy right away or store in an air-tight container for up to four days.
Mexican Style Sprinkle Cookies Recipe Polvorones Hojariscas Galletas
A very typical cookie in the Mexican tradition. Commonly seen in many bakeries. Mexican sprinkle cookies, all-time favorite.
Polvorones Mexican Style Sprinkle Cookies
• 1 ½ cups of vegetable shortening or Manteca de Puerco
1 ¼ cups of granulated sugar
• 1 Large beaten egg
• 1 Teaspoon Vanilla extract
• 3 Cups of all-purpose flour
• 4 Teaspoons Baking Powder
• ½ Teaspoon Baking soda
• 1 ½ Teaspoon Powder Cinnamon
• ¼ Teaspoon salt
• 1 cup of finely chopped nuts/Pecans
INGREDIENTS FOR TOPPING/DUSTING
Varity of sprinkles
½ Cup Granulated Sugar
1 Tablespoon Powder Cinnamon
½ Cup Powder Sugar
LETS GET STARTED
1. Preheat oven to 325 degrees F. Line 2 baking sheets with a silicone pad or parchment paper.
2. In a medium bowl mix the flour, baking powder, baking soda, cinnamon and salt.
3. Using a stand mixer cream the shortening and sugar until very light in color and fluffy. About 3 minutes, scrape down the sides of the bowl making sure everything gets incorporated. Add the egg and the vanilla until combined. Reduce the speed of the mixer and add the flour mixture 1 cup at a time. Scraping down the bowl as needed. Add the pecans mix until incorporated. Dough will become a bit stiff.
4. Cover the bowl with plastic wrap and let rest for 15 minutes.
5. Make small size balls about 1 inch big, you can do this with your hands or with a small size ice cream scoop. Place the balls on the baking sheet about 3 cookies per line. Cookies will spread just a bit so you don’t want them to close.
6. Bake approximately 26 minutes, or just until bottom of cookies are golden brown.
7. Cool cookies until slightly warm.
8. Add the topping of your choice. Mix 1 cup of granulated sugar and 1 tablespoon cinnamon. Dust the cookies in this mixture until covered.
9. Or Dust in the powder sugar. Let cool and enjoy.
Makes about 3 dozen cookies, depends on the size you choose to make them.
#polvoronesmexicanstylesprinklecookies #virtualkitchenwithlaura
Mexican Wedding Cookies Recipe Video
Get the Recipe:
Mexican Wedding Cookies or Snowball Cookies are buttery, tender and melt in your mouth with deliciousness. Easy and simple, this dessert is something that kids and adults alike will enjoy!
Mexican Wedding Cookies are nutty, buttery and sugar-coated treats that are easy to prepare. With only a handful of ingredients already present in your pantry, you can pretty much whip up a batch anytime!
Just like shortbread, they are crumbly, and the nuts provide a great texture contrast. You would not be able to control munching on these goodies, so it pays that you make a huge batch for everyone at home!