Mexican Shortbread Cookies
This Mexican cookie recipe is a fun and delicious treat!
Servings: 24 cookies
Calories: 143kcal
Equipment
- Fluted Round Cookie Cutter 3 Inch
Ingredients
- 2 cups flour
- ⅔ cups cocoa powder Hershey
- 3 tsp ancho chili powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 cup sweet cream butter unsalted and softened
- ⅔ cups sugar
- 2 tsp pure vanilla extract
- ¼ cup sugar to sprinke on top
Instructions
- Preheat the oven to 275 degrees.
- Using a medium bowl, whisk the flour, cocoa, chile powder, cinnamon, salt and black pepper.
- Using a standing mixer, beat the butter, sugar and vanilla until combined and creamy.
- Gradually beat in the dry ingredients into the wet until a dough forms.
- Divide the dough in half and roll the dough between two silicone baking mats.
- Place the mats into the freezer for 20 minutes.
- Remove and use the cookie cutter to cut out 12 cookies out of each cookie mat.
- Remove the scraps and sprinkle the sugar on top of the cookies.
- Bake in the oven for 40 minutes.
- Remove and allow to cool completely.
- Devour!
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg