Dessert

Mexican Shortbread Cookies is for Dessert.

Mexican Shortbread Cookies takes several minutes to prepare.

Mexican Shortbread Cookies takes several minutes to cook.

Mexican Shortbread Cookies makes 24 servings.

The ingredients for Mexican Shortbread Cookies are:

1/2 cup (1 stick) unsalted butter
1 1/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
Optional Toppings: finely chopped pecans, powdered sugar, cinnamon sugar, finely chopped mexican chocolate,
pumpkin, sunflower or sesame seeds, or sprinkles

Here is how you make Mexican Shortbread Cookies:

Cut butter into 8 pieces, scoop into bowl and microwave 45 seconds at 25% power just to soften a little. Measure flour, sugar and salt into food processor. Pulse several times to mix thoroughly. Add butter and pulse until completely mixed (usually 10-12 times) but not homogenous. Dump onto a large piece of plastic wrap and roll into a log. Refrigerate for at least 30 minutes. Heat oven to 350. Peel off plastic from dough. Cut into 24 slices. Place on 2 parchment lined baking sheets. Sprinkle with desired toppings and gently press in. Bake 15-17 minutes, until lightly browned, turning baking sheet once halfway through. (They will be a little soft when they come out of oven but will crisp when they cool.) Cool 2 minutes, then use a spatula to transfer cookies to wire cooling rack. If you choose no toppings, you can sprinkle with powdered sugar or cinnamon sugar while they are still warm. Store in tightly sealed container.Makes 24 cookies. 1 cookie=1 serving.Number of Servings: 24Recipe submitted by SparkPeople user PATSYCAMPBELL43.

The nutritional information for Mexican Shortbread Cookies is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 100.2

• Total Fat: 7.8 g
• Cholesterol: 20.7 mg
• Sodium: 49.7 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.5 g
• Protein: 0.9 g