Fiesta Cookies Recipes

MEXICAN SHORTBREAD COOKIES (OJARASCAS)

Steps:

• Preheat oven to 375 degrees F.
• Measure ¼ cup of water in a measuring glass. Add anise extract. Stir to combine and set aside.
• Using an electric mixer fitted with the paddle attachment, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.
• Turn your mixer to low speed, then starting and ending with the flour, alternately add 1 cup of flour, half of the anise water, 1 cup of flour, and the remaining anise water. The dough will begin to pull away from the sides, but if the dough is still sticky, add more flour ½ cup at a time. Do not overmix or add too much flour or your dough will be tough and crumbly.
• Using your hands, shape 1 inch balls of dough and transfer to a baking sheet. Using the bottom of a cup or another flat surface, gently press on top of each ball to slightly flatten.
• Bake for 12 to 20 minutes, or until the cookies turn slightly brown on the edges.
• In a small bowl, add 3 teaspoons of cinnamon to 1 cup of sugar and stir to combine. Once you remove the cookies from the oven, let them cool slightly so you can pick them up (you want them to be warm though) and toss in the cinnamon sugar mixture. Transfer to parchment paper to cool completely.
• Store in an airtight container for up to one week.

POLVORONES (MEXICAN PINK SUGAR COOKIES)

Steps:

• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it's all fully combined.
• At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
• While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
• When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven't browned at all.
• Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.

FIESTA FUDGE COOKIES

Steps:

• Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
• Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

FIESTA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap. Using a rolling pin, crush to fine crumbs. Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
• Combine the flour, baking powder, and salt in a medium bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat until light. Add the sugar and vanilla and beat until light and fluffy. Beat in the reserved flour mixture.
• Working with a piece at a time, shape the dough into balls about 1 inch in diameter. Carefully roll each ball into the crushed Froot Loops.
• Place the coated cookies on an ungreated cookie sheet.
• Bake in the preheated oven for about 14 minutes or until golden.
• Remove from oven and transfer immediately to cooling racks.