Shortbread is such a popular kind of cookie with its buttery taste and flaky texture. They also tend to be one of the easiest cookie recipes to make using the fewest ingredients; just all-purpose flour, butter, sugar and salt, and occasionally something fine like rice flour or cornstarch. Shortbread can also be incredibly varied, as will be seen in this Mexican shortbread recipe, which combines the classic ingredients with a cinnamon tea and cinnamon sugar mixture.
If you adore cinnamon-flavoured desserts, these shortbread cookies will be an amazing snack along with a cup of tea or brewed coffee. The author of the Kitchen Nostalgia recipe blog, came up with this when she was inspired by the traditional Mexican cookie, Pan de Polvo. Mexican shortbread recipes tend to be varied from classic shortbread recipes, in that they do add liquid for moisture and flavour. They also don’t use sugar in the cookie dough recipe itself, but rather roll the cookie in a cinnamon sugar mixture for sweetness instead.
THESE MEXICAN SHORTBREAD COOKIES ARE LIGHT, BUTTERY, CRUMBLY SHORTBREAD COOKIES ROLLED IN CINNAMON SUGAR AND THEY LITERALLY MELT IN YOUR MOUTH 😋❤️
Ingredients
1 cinnamon stick
1/2 – 1 cup water
2 cups all-purpose flour
1 1/4 cup shortening or lard (285 g)
1/2 tsp baking powder
COATING:
1 cup granulated sugar
1 Tbsp ground cinnamon
Instructions
Cook cinnamon stick in water for about 5 minutes to get cinnamon tea. Let cool completely.
Put flour, shortening and baking powder in a food processor (you can do this by hand, too). Mix or pulse until you get coarse crumbs. Add cooled cinnamon tea little by little, while mixing all the time, until you get smooth dough.
Divide the dough in two parts. Roll the dough on a floured surface. Use a 6 cm cookie cutter to cut round cookies. Place them on a baking sheet covered with baking paper.
Bake cookies in preheated 350 F (175 C) oven for about 15 minutes.
Combine granulated sugar and ground cinnamon in a bowl. Roll cookies in this mixture while they are still hot.
From: wikidee
