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 BenchThe 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.