Mexican Shortbread

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Have I mentioned I like shortbread? There’s nothing quite like that smooth, buttery taste to end the day on the right foot. If there’s one thing I like as much as Scottish shortbread, it’s Mexican shortbread!

Honestly I didn’t know Mexican shortbread even existed until I went over to a friend’s house and she had an entire tray of dainty cookies; they even had jam in the center! Yummy! Since then, I’ve made it my goal in life to learn how to make these beauties and indulge during the holidays.

Mexican Chocolate Shortbread

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon finely ground coffee
¼ teaspoon cayenne pepper
1¾ cups all-purpose flour
½ cup almond flour
¼ cup sugar, for dusting

Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper. In a large mixing bowl, beat together butter, brown sugar, vanilla, and almond extract until smooth and creamy, about 2 minutes. Add cocoa powder, cinnamon, salt, coffee, and cayenne pepper; mix until combined. In a medium bowl, combine all-purpose flour and almond flour. Add flour mixture to butter mixture in 3 additions, mixing until just combined after each addition. Scrape sides of bowl as needed. Portion dough by the tablespoonful onto the prepared baking sheet. Roll each portion into a ball, and then roll the ball in granulated sugar; place back on baking sheet. Use the bottom of a drinking glass to flatten the cookie dough balls. Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Let us know if you decide to make these incredible cookies. You won’t regret it; they taste wonderful!

Time to Chime In: What is your favorite cookie to bake at Christmas?

2 thoughts on “Mexican Shortbread

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