Recipes

Pumpkin Spice Squares

Pumpkin Spice Squares

Dulce de Calabaza Pumpkins are grown throughout Mexico and used in both savory and sweet dishes. These pumpkin squares are excellent for a picnic.
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Ingredients

Makes 6 to 8 servings

Instructions

  • Preheat oven to 350°.
  • Grease an 8-inch square baking pan.
  • In a large bowl beat the eggs, sugar, oil, and pumpkin.
  • In a small bowl whisk together the remaining ingredients, except the nuts.
  • Mix the dry ingredients into the pumpkin mixture.
  • Stir in the nuts.
  • Transfer the batter to the baking pan.
  • Bake about 25 minutes, or until a tester inserted in the center comes out clean.
  • Cool completely in the pan on a rack.
  • Cut into squares.
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Course; Cake / Nuts
Cuisine; Mexican

Banana Cookies

Banana Cookies

Pastelitas de Plátano
Soft cookies are among my favorite treats to have with afternoon coffee or tea, and bananas go into sweet and savory foods in Mexico, including cookies like these. In Mexico, the late afternoon break for refreshment is called marienda, a perfect time for these cinnamon-sugar-coated cookies.
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Ingredients

Makes about 24 cookies

Instructions

  • Preheat the oven to 400°.
  • In a large bowl with an electric beater or mixer, beat the butter and sugar together until fluffy, 1 to 2 minutes.
  • Blend in the mashed banana and vanilla.
  • Beat in the egg.
  • In a small bowl, thoroughly mix the flour, baking powder, soda, and salt; then stir into the banana mixture.
  • Drop by teaspoons onto ungreased cookie sheets, about 1 inch apart.
  • Bake about 12 minutes or until lightly browned.
  • (Rotate the cookie sheets on the oven racks midway through for even baking.
  • ) When done, leave the cookies on the sheets and sprinkle lightly with the cinnamon-sugar while hot.
  • Cool on racks.

Notes & Wine Advice

Store, covered, at room temperature, up to 3 days or freeze in sealed plastic freezer bags 3 to 4 weeks.
 
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Course; Coockies / Biscuit / Fruit
Cuisine; Mexican

Coconut Cookies

Coconut Cookies

Galletas de Coco Mexican bakeries (panaderias) offer a variety of cookies, and coconut is often among the selections. Toasting the coconut briefly in the oven gives the cookies an especially good taste.
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Equipment

  • oven
  • Baking sheet
  • Small bowl
  • Wooden spoon

Ingredients

Instructions

  • Preheat the oven to 375°.
  • Spread the coconut on a baking sheet and toast until pale golden, 3 to 4 minutes.
  • Cool coconut on a plate.
  • In a small bowl, mix together flour, baking soda, and salt.
  • In a large bowl with an electric mixer, beat together the butter and the sugars until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla.
  • Using a wooden spoon or rubber spatula, stir in the flour mixture and coconut until well combined.
  • Drop by teaspoons about 1 inch apart on ungreased cookie sheets and bake on the middle shelves of the oven about 8 to 10 minutes or until golden.
  • Cool 1 minute on the baking sheet, and then transfer to racks to cool completely.

Notes & Wine Advice

Store, covered, at room temperature about 4 to 6 days.
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Course; Coockies / Biscuit
Cuisine; Mexican

Piggy Brown Sugar Cookies

Piggy Brown Sugar Cookies

Puerquitos
These whimsical, pig-shaped cookies are offered in bakeries throughout Mexico, and they're not just for children! I rarely make it past a window that displays a large tray of the pig cookies without purchasing one to eat on the spot or enjoy later with coffee or hot chocolate. The cookies are slightly soft in the center with a barely crisp crust and taste of cinnamon and brown sugar. Pig-shaped cookie cutters are available in most cookware stores. (You can, of course, cut the dough in whatever shape you choose.) I use a 41⁄2-inch cutter, which is larger than most
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Ingredients

Makes about 14 cookies

Instructions

  • Preheat oven to 400°.
  • Grease 2 cookie sheets or line with parchment paper.
  • In a food processor, blend together the flour, cocoa, sugar, baking powder, cinnamon, and salt, 5 to 10 seconds.
  • Add the butter and process to a mealy mixture, 45 to 50 seconds.
  • Add the milk and vanilla.
  • Process until the dough comes together in a ball.
  • Remove the dough and form into a flat disk with your hands.
  • Chill the dough in the refrigerator 30 minutes to make it easier to handle.
  • ) Dust both sides lightly with flour and roll out on a lightly floured work surface to about 1⁄4-inch thickness.
  • With a pig-shape cookie cutter, cut out cookies and place on cookie sheets.
  • Gather the scraps and re-roll to make a few more cookies.
  • Bake 10 to 12 minutes or until the tops are lightly browned.
  • (Rotate the cookie sheet on the oven racks midway through for even baking.
  • )
  • Meanwhile, prepare the glaze.
  • In a small bowl, stir together the confectioners’ sugar, the milk, and the vanilla until well blended.
  • When the cookies are done, leave them on the sheets and brush them lightly with glaze while they are still hot.
  • Transfer to racks.

Notes & Wine Advice

When cool, store, covered, at room temperature, 3 to 5 days, or freeze in a sealed plastic freezer bag 3 to 4 weeks.
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Course; Coockies / Biscuit
Cuisine; Mexican

Mexican Wedding Cookies

Mexican Wedding Cookies

Polvorones
There are several versions of Mexican wedding cookies (polvorones) in different parts of Mexico. They are well-loved little sweets to serve at weddings and other special occasions. The name polvorones, comes from the word for dust (polvo) because of their light flaky texture and coating of sugar.
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Ingredients

Makes about 24 cookies

  • ½ cup 1 stick unsalted butter, at room temperature
  • 2 tablespoons sifted confectioners’ sugar plus ½ cup for dusting
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup very finely chopped pecans or walnuts

Instructions

  • Preheat the oven to 375°.
  • In a large mixing bowl with an electric beater or mixer, beat the butter until fluffy, about 1 minute.
  • Beat in the two tablespoons of confectioners’ sugar and the vanilla until very smooth, about 1 minute.
  • Add the flour and nuts.
  • Beat on low speed just until well mixed.
  • Refrigerate the dough about 25 minutes, just to firm it up a bit.
  • Form the dough into small balls about 1 inch in diameter and place on 1 large or 2 medium ungreased cookie sheets.
  • Bake 15 minutes or until lightly browned.
  • Cool the cookies on a rack 6 to 8 minutes, then roll the warm cookies in the remaining half cup of sifted confectioners’ sugar.

Notes & Wine Advice

Store, covered, at room temperature, up to 3 or 4 days.
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Course; Coockies / Biscuit
Cuisine; Mexican

Pecan Butter Cookies

Pecan Butter Cookies

Pecan Bars with Chocolate Crust
Postre de Pacanas y ChocolateThese delicious nut bars with a crumbly chocolate crust make a wonderful treat to complete a Mexican meal. Look for Mexican canela in cellophane packages in the Mexican section of many supermarkets, for the subtle, mild flavor and authenticity used in Mexican baking.
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Ingredients

Makes about 24 bars

Instructions

  • Preheat the oven to 350°.
  • Lightly grease the bottom of a 13- × 9-inch baking dish.
  • In food processor bowl, put the flour, sugar, cocoa, and cinnamon.
  • Pulse 4 times to mix.
  • Add the butter and pulse about 6 times until crumbly.
  • Press dough firmly onto the bottom of the baking dish.
  • Bake 12 minutes.
  • Meanwhile, in a medium bowl, mix together the sweetened condensed milk, egg, and vanilla.
  • Stir in the nuts.
  • Spread evenly over the baked crust.
  • (Be careful of hot pan.
  • ) Bake 25 minutes or until the top looks caramel colored.
  • Cool in the pan on a rack.
  • Cut into bars.
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Course; Coockies / Biscuit / Nuts
Cuisine; Mexican

Crispy Pecan Cookies

Crispy Pecan Cookies

Crispy Pecan Cookies
Galletas de PacanasThese easy-to-make cookies harden quickly after they are removed from the oven, so be sure to bake them on parchment paper or a well-greased, heavy cookie sheet, to prevent breaking or sticking to the pan. Grind the pecans in a food processor until they are as fine as crumbs, but not pasty. The cookies are great with coffee or served with fresh peaches or strawberries.
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Ingredients

Makes about 16 cookies

Instructions

  • Preheat the oven to 350°.
  • Place pecans in a food processor and process until finely ground, about 20 seconds.
  • Grease a cookie sheet or line with parchment paper.
  • In a large bowl, with an electric beater or mixer, beat the egg white to stiff peaks, then gradually beat in the sugar.
  • Beat in the vanilla and salt until the dough is well combined, about 30 seconds.
  • With a rubber spatula, thoroughly mix in the pecans.
  • The dough will be very thick and sticky.
  • Drop cookies by teaspoons about 1 inch apart onto the cookie sheet.
  • Bake 15 minutes, or until the cookies are lightly browned and firm to the touch.
  • Transfer the cookies to a rack.
  • Cool completely.

Notes & Wine Advice

They will stay nice and crisp up to 3 days, stored in a sealed plastic bag.
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Course; Coockies / Biscuit / Nuts
Cuisine; Mexican

Chocolate Pecan Cookies

Chocolate Pecan Cookies

Galletas de Chocolate y Pacanas
In Mexico, chocolate is primarily used for a hot beverage, but I discovered small chocolate cookies topped with pecans in a bakery in Guanajuato. Use high-quality unsweetened chocolate, and not Mexican chocolate for the cookies. Mexican chocolate doesn't melt smoothly enough.
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Ingredients

Makes 30 small cookies

Instructions

  • Preheat oven to 375°.
  • Grease 1 large or 2 medium cookie sheets or line with parchment.
  • In a large bowl, with an electric beater or mixer beat the butter and sugar together until creamy, about 1 minute.
  • Beat in the melted chocolate and egg.
  • Add the milk and vanilla.
  • In a medium bowl whisk together the flour, baking powder, soda, and salt.
  • Stir into the creamed mixture and mix well.
  • Drop by rounded tablespoons about 1 inch apart onto the cookie sheets.
  • Press 1 pecan half into each cookie.
  • Bake about 10 minutes, or until lightly browned and just firm to the touch.
  • If using 2 cookie sheets, rotate on the oven racks midway through for even baking.
  • Transfer to racks to cool.

Notes & Wine Advice

Store, covered, at room temperature 3 to 4 days, or freeze in sealed freezer bags 3 months.
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Course; Chocolate / Coockies / Biscuit / Nuts
Cuisine; Mexican

Cinnamon-Walnut Cookies

Cinnamon-Walnut Cookies

Galletas de Azucar y Nuez
Mexican cinnamon, called canela, or true cinnamon, is mild, with a light floral aroma. The cinnamon can be found in cellophane packages in most supermarkets. I use a food processor for this recipe, but an electric mixer can also be used.
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Ingredients

Makes about 24 cookies

Instructions

  • In a medium bowl, whisk together the flour, cinnamon, and salt.
  • In a food processor, process the butter and sugar until light and creamy, about 1 minute.
  • Add the egg and vanilla.
  • Process until fluffy, about 30 seconds.
  • Add the dry ingredients, and pulse until the dough comes together, about 25 seconds.
  • Add the nuts and pulse 6 to 8 times to mix with the dough.
  • Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour.
  • Preheat the oven to 350°.
  • Grease 2 large cookie sheets or line with parchment paper.
  • Shape the dough into 11⁄2-inch balls with your hands.
  • Place the balls onto the cookie sheets, about 1 inch apart.
  • Put cookie sheets in refrigerator about 5 minutes.
  • Flatten each ball with the bottom of a glass to about 1⁄4-inch thick.
  • Bake 15 minutes or until the cookies are light brown and crisp around the edges.
  • Transfer to a rack to cool.

Notes & Wine Advice

When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.
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Course; Coockies / Biscuit / Nuts
Cuisine; Mexican

Mexican Almond Cookies

Mexican Almond Cookies

Galletas de Almendra
It's a tradition to enjoy small crisp cookies with afternoon coffee or tea. I've been refreshed many times with coffee and cookies like these at the Salon de Te in Mexico City. Lime zest adds a wonderful flavor to these buttery cookies.The dough for these cookies needs to be cold and firm to roll into balls that are not sticky, and for the cookies to bake properly and hold their shape.
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Equipment

  • Food processor

Ingredients

Makes about 30 cookies

Instructions

  • In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds.
  • Transfer to a bowl.
  • Put the butter and the remaining sugar in the processor.
  • Process 15 seconds, or until creamy.
  • Add the egg and process 15 seconds.
  • Add the ground almonds, lime zest, and vanilla.
  • Process 10 seconds.
  • Add the flour and pulse to blend well, 5 to 6 times.
  • Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold.
  • Preheat the oven to 375°.
  • Grease a large cookie sheet or line with parchment paper.
  • Remove the dough from the refrigerator, and roll into walnut-size balls.
  • Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes.
  • Transfer the cookies to a rack.

Notes & Wine Advice

When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for about 3 weeks.
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Course; Coockies / Biscuit / Nuts
Cuisine; Mexican