Dive into the vibrant world of Mexican baking with these authentic Mexican Cookie Recipes. From the melt-in-your-mouth Polvorones to the festively spiced Hojarascas, these treats offer a delicious glimpse into Mexico’s rich culinary heritage. Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and guarantee a taste of sunshine in every bite. So, gather your ingredients and prepare for a sweet escape to Mexico!
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Similar to our top cookie recipes, these Mexican delights are sure to become a new family favorite.
Classic Mexican Wedding Cookies (Polvorones)
These delicate, nutty cookies are a staple in Mexican celebrations. Their crumbly texture and coating of powdered sugar evoke images of snowy winter weddings, hence the name. But trust me, these are a treat to be enjoyed year-round. Have you ever wondered why they melt in your mouth so effortlessly? The secret lies in the finely ground nuts and the delicate balance of butter and sugar.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground pecans or walnuts
Instructions:
- Preheat your oven to 325°F (165°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and ground nuts, mixing until just combined. Be careful not to overmix.
- Shape the dough into small balls (about 1 inch in diameter).
- Place the balls on an ungreased baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- While the cookies are still warm, roll them in powdered sugar. Once they’ve cooled completely, roll them in powdered sugar again for a beautiful, snowy coating.
Close-up of Mexican Wedding Cookies
Crispy and Flavorful Hojarascas
These cinnamon-spiced cookies are a delightful treat, perfect for dunking in a warm cup of Mexican hot chocolate. The name “Hojarascas” comes from the Spanish word “hojarasca,” meaning “dry leaves,” referring to their flaky, layered texture. These cookies are a testament to the artistry of Mexican baking. Making them can feel a bit like origami with dough, but the delicious result is worth the effort!
Similar to the recipe for snowball cookies, Hojarascas are often dusted with powdered sugar.
Ingredients:
- 2 cups all-purpose flour
- ½ cup lard or shortening
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup warm water
Instructions:
- In a large bowl, combine the flour, lard or shortening, sugar, cinnamon, baking powder, and salt.
- Gradually add the warm water, mixing until a dough forms.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness.
- Use cookie cutters to cut out desired shapes.
- Place the cookies on an ungreased baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let the cookies cool completely on a wire rack.
Assortment of Hojarascas cookies
Delicious Ojos de Buey (Bull’s-Eyes)
These delightful cookies, also known as “Besitos” (little kisses), earn their name from the colorful jam center, resembling a bull’s-eye. The contrast of the buttery shortbread with the sweet jam is a delightful combination of textures and flavors. Want to know a fun fact? These cookies are a favorite during Dia de los Muertos celebrations. They’re a sweet reminder of loved ones passed.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Your favorite fruit jam or preserves
Instructions:
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour, mixing until a dough forms.
- Roll out the dough to about ¼ inch thickness.
- Use a round cookie cutter to cut out circles.
- In half of the circles, use a smaller cookie cutter to cut out a center hole.
- Place the solid circles on an ungreased baking sheet.
- Fill the center of each solid circle with a small amount of jam.
- Top with the circles that have the holes cut out.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool completely on a wire rack.
Ojos de Buey cookies with jam filling
These are just a few examples of the wonderful world of mexican wedding cookie recipe. From the simple yet elegant Polvorones to the more intricate Hojarascas, there’s a Mexican cookie recipe to satisfy every sweet tooth. Why not try your hand at these delicious treats and bring a little bit of Mexico into your kitchen?
Frequently Asked Questions about Mexican Cookies
Q: Can I substitute the lard in Hojarascas with butter?
A: Yes, you can substitute lard with butter, although it might slightly alter the texture. Lard creates a flakier cookie, while butter will result in a richer, slightly softer texture.
Q: How do I store Mexican Wedding Cookies to prevent them from becoming too dry?
A: Store them in an airtight container at room temperature. You can also add a slice of bread to the container to help absorb excess moisture and keep the cookies soft. For similar tips on storing other types of cookies, you might find our snowball cookie recipe helpful.
Q: Can I use different types of nuts in Polvorones?
A: Absolutely! Feel free to experiment with almonds, walnuts, pecans, or a combination of your favorites. For those looking for gluten-free options, check out our almond flour cookies recipes.
Q: What other Mexican desserts can I try?
A: The world of Mexican desserts is vast and delicious! Consider trying Flan, Tres Leches Cake, Churros, or Sopapillas.
Variety of Mexican cookies on a table
So there you have it! A delicious journey into the heart of Mexican baking. These authentic Mexican cookie recipes are not only easy to follow but also offer a taste of tradition and a celebration of flavor. I encourage you to try these recipes, share them with your loved ones, and experience the joy of baking these delicious treats. Happy baking!
