What are some good Spanish/Mexican cookie recipes?

Any good websites? If they’re aren’t any good cookie recipes, are there any other good desert recipes?



    1 lb. shortening
    1 cup sugar
    1 tablespoon crushed whole cinnamon
    1 teaspoon crushed anise seed
    2 eggs
    6 1/2 cup flour
    1 jigger of wine (any kind)
    cinnamon-sugar mixture

    Preheat oven at 400°F.

    Crush whole cinnamon and anise seed. Cream shortening and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with your hands. Place on board and roll out 1/2 inch thick. Cut into triangle shapes, hearts, etc.

    Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake until set, but not brown. Watch closely so as not to burn.

    Remove from cookie sheet and immediately drench in cinnamon-sugar mixture. Let cool and drench again if desired.


    (almond cookies)

    2 cups blanched almonds, finely chopped

    2 egg whites, room temperature

    1 cup sifted powdered sugar

    1 tsp. vanilla

    Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly. After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes or until cookies just begin to color.

    Makes 3 dozen

    J mom

    3/4 c. sugar (may use 1 cup)
    3 eggs
    3 egg yolks
    1 1/2 tsp. vanilla
    3 oz. pkg. cream cheese
    1 (14 oz.) can condensed milk
    1 (12 oz.) can evaporated milk

    Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. Mix all other ingredients together in food processor; do not over whip or mix. Add liquid to dish and place over hot water bath. Bake at 350 degrees on middle rack for 60 minutes. Remove from oven and water bath; allow to cool then refrigerate. Invert to serve. Bueno.

  3. Mexican cooking has some really good recipes, we do not go for cookies a lot, but bread is more like it. Look for traditional Mexican breads, and also look for arab type pastries called dedos de reina, or queen fingers, they are very sweet sticky delicious pastries. As for cookies, we have some type called polvorones but they are not considered cookies, more like bread. The variety is endless, and we also make bread pudding, called capirotada.

  4. Mexican Tea Cakes
    1 cup butter, softened (NO substitutes)
    1/2 cup powdered sugar
    1 tsp. vanilla
    2-1/4 cups flour
    1/4 tsp. salt
    1 cup pecans, finely chopped, if desired
    powdered sugar
    Cream butter with sugar until well blended. Beat in vanilla, then add flour and salt. Mix well. Add nuts, if using. Chill several hours in refrigerator. Form 1" balls and bake on ungreased cookie sheet at 400 degrees for 8-12 minutes.
    Cookies should not brown, but be light golden on bottom.
    Immediately drop into powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll again in powdered sugar to coat.

    Mexican Wedding Cookies

    1/2 cup ground almonds
    1/2 cup ground pecans
    2 cups all-purpose flour
    1/4 teaspoon salt
    1 cup softened butter
    1/4 cup sugar
    2 teaspoons vanilla
    confectioners sugar

    Preheat oven to 325 degrees. In a large bowl, cream butter, sugar and vanilla. In a separate bowl, combine ground nuts, flour, and salt. Mix well. Add flour mixture to butter mixture and mix until you get a crumbly batter. Wrap dough in plastic and chill 1-2 hours or until firm. Shape into small balls using one teaspoon of batter. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

    While cookies are still warm, shake a few at a time in a bag with confectioners sugar

    Fairy Queen

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