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
