Baking with Whiskey

Recipes and ramblings.

Mexican Shortbread Cookies

Just in time for Cinco de Mayo!

I have made so many batches of these cookies in the past three days.
I can’t help it. They’re so easy and delicious. And festive!

The first few batches were really simple, powdered sugar-coated Mexican wedding cookies. But for the third batch, I decided to try something different. I made the same cookie base, but drizzled them with icing instead of the powdered sugar. I made several hundred of these iced cookies for work (to serve in the buffet!) and loved the taste just as much as the traditional ones.


Makes two dozen cookies.

  • 1 cup butter, room temperature
  • ½ cup powdered sugar, sifted
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 cups AP flour, sifted

Preheat oven to 350℉.
Cream butter and sugar until smooth. Add salt and vanilla. Gradually add flour and mix until fully incorporated. Scoop 1″ balls onto greased cookie sheet and bake 8-10 minutes.
For iced cookies, combine 1 cup sifted powdered sugar and 1½ tbsp. of milk or cream and mix until smooth. Drizzle over cookies in desired pattern.

For traditional Mexican wedding cookies, fold 1 cup of chopped walnuts or pecans into the finished dough. Shape and bake according to the above recipe, but omit the glaze. Instead, roll warm cookies in a bowl of sifted powdered sugar. Some cookies may need to be rolled twice.


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This entry was posted on May 5, 2013 by in Recipes and tagged , , , , , , , , , , , .

I'm Brit Wolfe and I really love food.
Bon appetit!

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