Sugar Cookies With Mexican Flair |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my version of a lovely light cookie we had while on holiday in Huatulco last February. Had to do a lot of taste testing trying to figure out what the ingrediants might be. Ingredients:
1 cup butter, softened |
4 ounces cream cheese |
1 cup sugar, divided |
2 tablespoons cream |
1 teaspoon vanilla |
1 teaspoon ground cinnamon, divided |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
dark chocolate, shavings |
Directions:
1. Preheat oven to 350F and grease cookie sheets.
2. In a large bowl, beat butter, cream cheese, 1/2 cup of sugar, cream, vanilla and 1/2 tsp cinnamon until light and fluffy.
3. In a small bowl mix together flour and baking powder.
4. Slowly add the dry mixture into the wet until well mixed.
5. Blend together 1/2 cup sugar and 1/2 tsp cinnamon on a small plate.
6. Drop 1 inch balls of dough 3 inches apart on a cookie sheet. Flatten the cookie balls with the bottom of a drinking glass that has been dipped into the sugar & cinnamon mixture.
7. Bake 20 minutes or until edges are golden brown. Remove from cookie sheet immediately and set on wire racks. Sprinkle with chocolate shavings while still warm.
8. **I baked 2 dozen cookies at once on two racks in a convection oven. Cook time was 15 minutes.
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