Mexican Spiced Shortbread Cookies

Mexican Spiced Shortbread Cookies
Photo by Becky Luigart-Stayner

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • ½ cup 1% low-fat milk
  • ½ cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • ½ cup canola oil
  • + 35 more ingredients
    • 36 small pecan halves
    • ¼ teaspoon salt
    • ½ cup packed light brown sugar
    • ½ cup unsalted butter, softened
    • 1/3 cup unsweetened cocoa
    • ½ cup canola oil
    • 36 small pecan halves
    • ¼ teaspoon salt
    • 2 tablespoons unsalted butter
    • 2 tablespoons unsalted butter
    • 1/8 teaspoon ancho chile powder
    • 1 ¼ cups powdered sugar
    • 1/8 teaspoon ancho chile powder
    • Nuts:
    • 1 ¼ cups powdered sugar
    • Nuts:
    • 1 teaspoon sea salt
    • 1 teaspoon sea salt
    • 1/8 teaspoon chipotle chile powder
    • 1/8 teaspoon chipotle chile powder
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cinnamon
    • ½ cup packed light brown sugar
    • ¾ cup powdered sugar
    • ¾ cup powdered sugar
    • ½ cup unsalted butter, softened
    • Icing:
    • Icing:
    • Cookies:
    • Cookies:
    • 1 teaspoon unsalted butter, softened
    • 1 teaspoon unsalted butter, softened
    • 1 teaspoon light brown sugar
    • 1 teaspoon light brown sugar
    • 1/3 cup unsweetened cocoa

1. Preheat oven to 325°. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk. 3. Place 1/2 cup butter in a large bowl; beat with a mixer at medium sp...

View full recipe at My Recipes

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