19 Martha Stewart Mexican Cookie Recipe Savor The Mouthwatering Goodness!

Published on: Apr 15, 2024

When it comes to Mexican desserts, Martha Stewart is the go-to expert for delicious and authentic recipes. One of her most beloved and mouth-watering creations is her Mexican cookie recipe. These cookies are a perfect combination of rich, buttery dough and traditional Mexican flavors. Not only are they incredibly easy to make, but they also make a great addition to any holiday celebration or special occasion. Let's take a closer look at how to make these delectable cookies.

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This easy Mexican corn and rice casserole is a great way to use up any leftover beer can chicken. It's made with corn, rice, enchilada sauce, and cheese, making it a flavorful and hearty dish. Serve it alongside your chicken for a complete and satisfying meal.

Ingredients You Will Need

Mexican Vanilla:

The key ingredient in these cookies is Mexican vanilla, which has a unique and bold flavor that sets it apart from regular vanilla extract. You can usually find it in the international foods section of your local grocery store.

Unsalted Butter:

To achieve that perfect melt-in-your-mouth texture, unsalted butter is a must. Make sure to use good quality butter for the best results.

Confectioners' Sugar:

This type of sugar is essential for creating a light and delicate cookie dough. It also adds a touch of sweetness without being overpowering.

All-Purpose Flour:

For the base of the cookie dough, you will need all-purpose flour. This type of flour provides the right amount of structure and texture for these cookies.

Cinnamon and Anise Seeds:

To infuse these cookies with traditional Mexican flavors, we will be adding cinnamon and anise seeds. These spices give the cookies a warm and slightly spicy taste.

Directions for Making the Cookies

1. Start by preheating your oven to 350 degrees F. 2. In a large mixing bowl, cream together the unsalted butter and confectioners' sugar until light and fluffy. 3. Gradually add in the Mexican vanilla and continue to mix until well combined. 4. In a separate bowl, sift together the all-purpose flour and a pinch of salt. 5. Slowly add the dry ingredients to the butter mixture, mixing until a soft dough forms. 6. Add in 1 teaspoon of ground cinnamon and 1/4 teaspoon of anise seeds, mixing until evenly distributed throughout the dough. 7. Roll the dough into small balls, about 1 inch in diameter, and place them on a lined baking sheet. 8. Bake the cookies for 12-15 minutes, or until the edges are lightly golden. 9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Adding a Mexican Twist

If you want to take these cookies to the next level, you can add a few extra toppings or mix-ins to give them a Mexican flair. Some ideas include sprinkling them with a touch of cayenne pepper for a spicy kick, drizzling them with a chocolate glaze for a decadent touch, or even adding a splash of tequila to the dough for a boozy twist. Now that you have the perfect Martha Stewart Mexican cookie recipe, it's time to start baking and impress your family and friends with these mouth-watering treats. Serve them alongside a cup of hot chocolate or a scoop of vanilla ice cream for a truly indulgent experience. Trust us, these cookies will become a staple in your dessert repertoire.
19 martha stewart mexican cookie recipe Savor the mouthwatering goodness!

Mexican Cornbread

yield: 4 total time: 55 minutes
4.6 Stars (5 reviews)
View Recipe

Ingredients

  • 2 cups self rising cornmeal
  • 1 can cream style corn
  • 1 cup grated cheddar cheese
  • 3 jalapeno 's, finely chopped
  • 1/2 cup cooking oil
  • 1 dash salt
  • 1/2 cup buttermilk

Nutrition

  • Calories : 700 calories
  • Carbohydrate : 73 grams
  • Cholesterol : 30 milligrams
  • Fat : 39 grams
  • Fiber : 6 grams
  • Protein : 16 grams
  • SaturatedFat : 8 grams
  • Sodium : 1500 milligrams
  • Sugar : 5 grams
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