Mexican cookies make excellent coffee dunks.
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup shortening
- 1 cup margarine
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon anise extract
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 teaspoon salt
- ½ cup wine
- 3 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
- Roll out on a floured board to 1/2 or 1/4 inch thickness.
- Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 – 12 minutes. Garnish as desired or leave plain.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 168 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a wonderful recipe to work with. The dough is a great consistency, rolls well and holds the shape when baked. I used all shortening instead of margarine. And when I make my second batch I will use 2 tsp anise and no vanilla, as the flavor was more mild than I expected after smelling/tasting the dough. Fantastic rolled in sugar/cinnamon. Baked it has a nice crispy without being crunchy texture. I also got 96 cookies with one batch, so more than 3 dozen! I used 2 1/2 inch cookie cutters.
Easy to make and roll out. Good taste! These will be going to the Spanish Club Christmas party!
I made these cookies for a Spanish Club party, and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the “pan de muertos” or dead bread, the bread traditionally eaten on the day of the dead. They took a little while to make, but I cut them into stars, which probably took longer. I would reccommend these cookies.