Mexican Butter Cookies – 2010 Cookie Challenge
I’ve been a long time away from the blog, but there’s nothing like the holiday season to get me cooking again – especially when I have such lovely compatriots to inspire me into buttery deliciousness! We stalwart cookie makers are cutting back a bit this year – one recipe for each week of December – but are trying out Saveur’s Best Cookies In The World as our choices for the Cookies We Love challenge!
I’m joined in the effort by: Andrea of Andrea’s Recipes, Courtney of Coco Cooks,Di of Di’s Kitchen Notebook, Judy of No Fear Entertaining, Kelly of Sass & Veracity, Michelle of Big Black Dogs, RJ of Flamingo Musings, Sandy of At the Baker’s Bench, and Tiffany of The Nesting Project.
These Galletas con Chochitos (Mexican Butter Cookies) caught my eye right away – my double love for butter cookies and sprinkles would both be satisfied! They are a very nice, easy cookie, and with the extra sparkle of my sprinkles, I think they make a festive addition. I particularly like how the salt balances with the sweet – these will be hard to keep away from.
Read on for the recipe!
Mexican Butter Cookies with Sprinkles
(adapted from Saveur)
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon coarse kosher salt
3/4 cup sugar
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
3 egg yolks
1 egg white, lightly beaten
Multicolored sprinkles, for decorating
Blend flour, baking soda, and salt in a bowl. In the bowl of a mixer, beat softened butter, sugar, and vanilla until fluffy. Turn the mixer down to low and add the dry ingredients, and then raise speed to blend well.
Prepare a baking sheet with parchment paper.
Divide dough into three pieces, and roll each into a 12″ long cylinder. Cut the cylinder into inch long sections. Roll each piece of dough into a ball and place on the paper-covered baking sheet. Use your finger to press a hole through the middle of the cookie. Chill in the refrigerator for 1 hour.
Preheat the oven to 300 degrees. Remove the cookies from the fridge. lightly beat the egg white, brush the tops of the cookies with the egg, then dip in a bowl with the sprinkles. Repeat for the entire tray of cookies.
Bake for 12-15 minutes until lightly golden around the edges and on the bottom.