Well... I found the perfect thing thanks to Leslie from La cocina de Leslie , she posted a great recipe to make "Polvorones" (it's a Mexican kind of shortbread cookie), she got the recipe from Mexican Everyday by Rick Bayless and it's a great one!
This is a very friendly recipe for the kids... and it's a lot of fun! You can let them do the dough you just pretty much have to roll it out and bake... but they can have fun decorating the cookies with the colorful sprinkles! I loved making these on Saturday because they were also a great "decoration" in the center of my table, very inviting! And hubby just loved them! They were all done pretty quickly so he sent me a text message yesterday before he came from work saying "Quiero Galletas" (I want cookies) ... wow! It seems these Mexican "Polvorones" can even make you speak Spanish! LOL! It was a great thing to have in the house... I almost felt like I was in Mexico again!
Yield: 24 cookies(recipe from Mexican Everyday by Rick Bayless)
- 1 cup butter, softened
- 2-1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- Rainbow sprinkles
- In a large bowl, combine the flour, sugar, and salt. Using a dough mixer, fork or potato masher, combine the butter into the flour mixture until no big pieces of butter are visible. Continue to work the dough with your hands just until the dough forms a ball. Wrap dough in plastic and refrigerate for 30 minutes.
- Preheat oven to 325F. Place the ball of dough between two big sheets of plastic wrap, using your hands, flatten the dough to form a thick disk. Roll out the dough, (between the two sheets of plastic), to 1/4-inch thickness.
- Peel off the top layer of plastic wrap and cut out cookies with a 3-inch cookie cutter. (You can use any cookie cutter shape you want but if you want them to look more like the authentic "Mexican Polvorones" it should be a round cookie cutter.) Gently press down on the sprinkles so that they stick to the cookie.
- Carefully transfer the cookies to an ungreased baking sheet, placing the cookies about 1 to 2-inches apart. Bake at 350F for 12 to 15 minutes (or until lightly golden). Let the cookies cool for about 2 minutes on baking sheet, then transfer to wire rack to cool completely.
Enjoy with milk or coffee.... Hey... and speaking about coffee... have you added some "coffee" to any of your posts this week? Remember that if you just mention "coffee" somewhere in your post you can link up with us on our Coffee Friday! We have a very special guest for the week!
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