Mexican Shortbread Cookies - Mexican Recipes

Mexican Shortbread Cookies – Mexican Recipes

These cookies combine the flavors of shortbread, dulce de leche, and cream cheese dessert. they are attractive.

The recipe uses two types of chili powder to give it a spicy taste. You can also make the recipe without these ingredients if you prefer.

shortbread cookies

Becky Luigert Stayner

material: make 3 dozen


  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle chili powder
  • 1/8 teaspoon ancho chili powder
  • 1/2 cup softened unsalted butter
  • 1/2 cup canola oil
  • 3/4 cup powdered sugar
  • 36 small walnut halves


  • 2 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup low-fat milk
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla essence


Preheat oven to 325°F.

Mix flour and cocoa with cinnamon, salt, chipotle chili powder, and ancho chili powder.

Place 1/2 cup butter in a large bowl. Mix on medium speed with mixer until light and fluffy.

Add oil little by little. Mix for 3 minutes or until well combined.

little by littleEgger Add powdered sugar and mix well.

Add flour mixture.shake on low speed until well mixed. Cover and let cool for 30 minutes.

shaper Divide the dough into 36 balls. Place on ungreased baking sheets 5cm apart. between each.

Flatten the cookies to 1/2 cm thick.

Bake at 325° for 20 minutes.

Let cool in the tray for 1 minute, then remove and place on a wire rack. Cool completely.

How to prepare interview content:

danddelete Heat the butter in a large pot over medium heat. Add brown sugar and milk. Cook, stirring constantly, 1 minute or until sugar dissolves.

Bring to a boil.reduce fire and cooking 3 minutes on low heat or he Stir occasionally to thicken slightly.

Remove from heat. Cool to room temperature. Add sugar and vanilla powder and whisk until smooth.

Spread a teaspoonful of cover on each cookie and place half of the walnuts on top.

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