I love a good Mexican Cookie.
Mexican Wedding Cookies are high on my list. I also enjoy Biscochitos, which I believe is a New Mexican cookie, is also a favorite.
Mark’s mother is Mexican American, born in New Mexico, and she taught me to make a cookie called Biscochitos. I am linking to a recipe I’ve never tried, and it is a bit different from her recipe. Apparently, there are several recipes out there to be found. I’m still looking for a Biscochito recipe that uses only butter and no lard or shortening. I’m sure it will change the texture, but I think I might try it myself one day.
The other day, I was craving a glass of Horchata. I decided to try a Mexican cookie with an accent on cinnamon and vanilla. I’m not completely impressed yet, but Mark and Sean seemed to enjoy these quite a bit! I think next time I’ll do something with rice flour too.
Angelnina’s “Mexican” Cookie
1 cup butter (slightly softened, NOT melted)
3/4 cup powdered sugar
2 1/4 cup flour
1 tsp vanilla
1 1/4 tsp cinnamon
1/4 tsp salt
1/3 cup vanilla sugar (optional–you may substitute regular white sugar)
1/2 tsp cinnamon