MEXICAN SUGAR COOKIE RECIPE RECIPES

MEXICAN SUGAR COOKIES RECIPE | ALLRECIPES

Mexican Sugar Cookies Recipe | Allrecipes image

Cut-out cookies rolled in sugar and cinnamon.

Provided by Bea Ramirez

Yield 2 dozen

Number Of Ingredients 11

Ingredients

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, CarbohydrateContent 83.6 g, CholesterolContent 31 mg, FatContent 44.2 g, FiberContent 2.6 g, ProteinContent 7.6 g, SaturatedFatContent 11 g, SodiumContent 232.2 mg, SugarContent 34 g

MEXICAN WEDDING CAKES RECIPE | EPICURIOUS

Mexican Wedding Cakes Recipe | Epicurious image

These "cakes" are really festive cookies.

Provided by EPICURIOUS.COM

Yield Makes about 4 dozen

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
⅛ teaspoon ground cinnamon

Steps:

Using electric mixer, beat butter in large bowl until light and fluffy. Add ½ cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350°F. Whisk remaining 1½ cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing ½ inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.

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