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The biscochito is New Mexico's official cookie. Similar to Spanish mantecados, the New Mexican biscochito was likely introduced by Spanish immigrants in the 16th century and influenced by local traditions, showing up in cookbooks throughout the 20th century. Anise is a Mediterranean spice that was hard to come by when the state was first being.

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Cinnamon Palmiers. Known as orejas (ears) in Mexico and other Latin American countries, these pastries are a delicious holiday treat. This recipe uses frozen puff pastry that is rolled around a filling with sugar, cinnamon, and cardamom to create a design that is said to look like ears, butterflies, glasses, hearts, and so much more depending.

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Knead the dough 4 to 5 minutes, dust with flour, cover with plastic and refrigerate 30 minutes to 1 hour. Preheat oven to 350ºF. Grease two cookie sheets. Beat the egg whites until stiff, lower mixer speed and gradually add ¾ cup sugar and the lime juice. Beat for 1 minute, until the mixture is shiny. On a large, floured surface roll out the.

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Knead the dough until it just comes together, then press into a ball, wrap with plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 350°F (180°C). On a floured surface, roll out half of the dough to a thickness of ¼-inch (6-mm). Cut as many cookies as you can with a 2½-inch (6½-cm) cutter of your choice.

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Place in the oven for 13-15 minutes or until the bottoms are brown. Let stand for about 2 minutes before transferring onto a cooling rack. Repeat until dough is gone. Using a ziplock bag place 5-7 cookies and 1 cup of powdered sugar into a closed bag. Gently toss until all the cookies are coated in sugar.

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Cream butter, add sugar gradually until fluffy. Add well-beaten eggs and mix. Add milk in which the baking soda has been dissolved, mix well. Add flour mixture gradually and mix well. Form dough into rolls, about 2 inches in diameter, wrap in waxed paper and freeze or chill thoroughly in refrigerator.

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On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. For the coating, in a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners.

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Mexican Christmas cookies: Galletas de navidad. Orange sugar cookies: Polvorones de naranja. Piggy cookies: Cochinitos. Amaranth candy: Dulce de alegría. Pumpkin seed and sesame candy: Pepitoria. Candied walnuts: Nueces garapiñadas. Soft nougat candy: Turrón blando. Three kings' sweet yeast bread: Rosca de reyes. Puebla style eggnog: Rompope.

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Preheat the oven to 350º. In an electric mixer, combine all of the ingredients except the powdered sugar. It should form a stiff ball. Drop 1 inch balls of dough onto a lined baking sheet. Bake for 20 minutes. Let cool for 5 minutes. Roll into the powdered sugar. Whether you know them as Mexican Christmas Cookies, or Mexican Wedding Cookies.

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Instructions. The first thing you need to do to make this Mexican Christmas cookie recipe is take your butter out of the refrigerator and let it come to room temperature. (Butter mixes into cookie dough MUCH easier and taster when it is soft at room temperature.) Next, preheat your oven to 400 degrees F. Preheat the oven to 400º.

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Polvorones, or Mexican wedding cookies, are delightful orbs of joy that melt in your mouth, leaving behind a trace of sweetness. Almond flour and powdered sugar dance together in a tender crumb, often punctuated by a hint of vanilla or anise. Rolled in a snowy blanket of more powdered sugar, these cookies are a celebration on a plate, promising.

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3. Polvorones Rosas (Mexican Pink Sugar Cookies) Celebrate love, life, and everything sweet with polvorones rosas or Mexican pink sugar cookies. Named after the Spanish word 'polvo,' meaning powder, they crumble beautifully at first bite. These round, pastel-pink delights are made from a buttery, vanilla-infused dough.

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Remove from oven and let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to cool. Place the 1 ½ cup of confectioner sugar in a bowl. Roll cookies in the sugar, working with 2 or 3 at a time. Shake any excess if necessary.

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Make the hojarascas cookies. Preheat the oven to 360°F/180°C and prepare a cookie baking sheet with parchment paper or butter. Lightly flour a working surface and a rolling pin and roll the dough into a sheet. Cut the cookies with the shapes you prefer (stars, hearts, flowers, etc.) and place them on the baking sheet.

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Instructions. Preheat the oven to 400°F and line 2 large cookie sheets with parchment paper or a silicone liner. In a large bowl add the softened butter and beat with an electric beater, until light and fluffy. Add ½ cup of powdered sugar and beat on low for 1 minute, until the sugar is absorbed in the butter.

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Step 1: In a large bowl, use an electric mixer to cream the softened butter, ½ cup of powdered sugar, and vanilla together. In a separate bowl, whisk together the flour and salt. Step 2: Slowly add the flour mixture to the butter mixture and mix until it forms a stiff dough.