What's for dinner? 2020

patricia19 · December 15, 2024, 02:08:15 PM

Mexican Biscochitos Recipe from Kitchn's Editors

Why You'll Love It:

The richest cinnamon flavor. The cinnamon in both the cookie dough and the outside sugar coating creates a flawless spiced cookie that fills your home with a warm cinnamon aroma while baking.
You can make them any way you like. As long as the cookie dough is nice and chilled, any two-inch cookie cutter can be used. The sky's the limit!

Prep time 15 minutes Cook time 45 minutes Makes 32 (2-inch) cookies

Ingredients:
For the cinnamon sugar topping:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

For the cookies:

2 sticks (8 ounces) unsalted butter, at room temperature
1 large egg, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon

Instructions:

Make the cinnamon sugar topping:

Stir 1/2 cup granulated sugar and 1 teaspoon ground cinnamon together in a small bowl.

Make the cookie dough:

1 Beat 2 sticks room temperature unsalted butter and 1 cup powdered sugar with the paddle attachment in a stand mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in 1 room temperature large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until combined.

2 Whisk 2 1/2 cups all-purpose flour and 2 teaspoons ground cinnamon together in a medium bowl. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined.

3 Divide the dough into 2 portions (about 12 ounces each). Form each portion into a 4-inch-wide disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to overnight. Meanwhile, arrange 2 racks to divide the oven into thirds. Heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.

4 Unwrap 1 disc of dough and place on a lightly floured work surface (if it was refrigerated overnight, let it sit at room temperature for about 8 minutes to take the chill off first). Lightly dust the top of the disc and a rolling pin with flour. Roll out until 1/4-inch thick. (Alternatively, roll out the dough between 2 sheets of parchment paper.) Using a 2-inch star cookie cutter, cut out as many cookies as you can.

5 Transfer the stars to one of the baking sheets, leaving a little bit of space between each one (they don't grow much during baking). Repeat rolling out the second disc of dough until both baking sheets are filled.

6 Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are golden brown on the bottom, 3 to 8 minutes more. Meanwhile, gather the dough scraps together and shape back into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

7 Let the cookies cool for about 3 minutes. Toss each cookie while still warm in the cinnamon sugar until evenly coated all over, then place on a wire rack. Let cool completely. You can reroll the dough scraps and cut out and bake up to 2 more rounds of cookies; discard any remaining dough scraps, as they will bake up tough.

Recipe Notes:

Make ahead: The dough can be made up to 24 hours ahead and refrigerated. Let sit out at room temperature for about 8 minutes before rolling out.

Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days.

BarbStAubrey · December 15, 2024, 09:11:00 PM

Patricia the recipe fried this time of year would remind of my favorite Bunuelos. When I lived in Austin I always had a local Mexican family restaurant fix a basket of them for our Christmas Eve supper with hot chocolate.

patricia19 · December 16, 2024, 12:28:45 PM

You might enjoy this traditional recipe then,

https://www.mexicoinmykitchen.com/mexican-bunuelos/

patricia19 · December 19, 2024, 02:27:41 PM

Coffee Cake Cookies Recipe

Prep time 20 minutes to 30 minutes Cook time 13 minutes Makes 14 (3-inch) cookies

Ingredients:

For the cookies:

8 tablespoons (1 stick), unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

For the cinnamon swirl:

1/4 cup packed light brown sugar
2 teaspoons ground cinnamon

For the streusel:

1/2 cup all-purpose flour
3 tablespoons packed light brown sugar
1 pinch kosher salt
3 tablespoons unsalted butter, melted

For the vanilla icing:

1 cup powdered sugar
2 tablespoons whole or 2% milk
1/2 teaspoon vanilla extract
1 pinch kosher salt

Instructions:

Make the cookie dough:

1 Arrange 2 racks to divide the oven into thirds, and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

2 Beat 1 stick room-temperature unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium-high speed until light and fluffy, about 2 minutes.

3 Scrape down the sides and bottom of the bowl with a flexible spatula. Beat in 1 room-temperature large egg and 2 teaspoons vanilla extract on medium-high speed until smooth and fluffy, about 1 minute. Beat in 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda on low speed until combined and no streaks of flour remain; the dough should form a cohesive mass.

Make the cinnamon swirl:

1 Stir 1/4 cup packed light brown sugar and 2 teaspoons ground cinnamon together in a small bowl with a fork. Sprinkle over the cookie dough, then use the flexible spatula to fold it into the dough a few times. Do not overmix — you'll lose your swirls!

Make the streusel and bake the cookies:

1 Stir 1/2 cup all-purpose flour, 3 tablespoons packed light brown sugar, and 1 pinch kosher salt together in the now-empty cinnamon swirl bowl. Stir in 3 tablespoons melted unsalted butter with the fork or your fingers until it resembles wet sand and clumps together.

2 Scoop out the dough in 3-tablespoon (1 1/2-ounce) portions (about 14). Roll each portion in
your hands to smooth the edges, then place at least 2 inches apart on the baking sheets, no more than 8 per sheet.

3 Flatten the top of the balls gently with your palm until about 2 inches wide and 3/4-inch thick. Top each cookie with about 1 teaspoon of the streusel topping (you will not use up all the streusel at this point), then gently press the streusel into the top and sides of the dough so it sticks.

4 Bake the cookies for 7 minutes. Take the baking sheets out of the oven. Sprinkle the remaining streusel evenly over the cookies and gently press it in. Return the cookies to the oven, switching the sheets between racks, and bake until they've puffed up and are set and firm around the edges but still soft in the middle, 5 to 8 minutes more.

5 Let the cookies cool on the baking sheets for 5 minutes. Use a flat spatula to transfer the cookies to a wire rack and let cool completely, about 20 minutes. Reserve one of the parchment sheets.

Make the icing:

1 Return the cookies to the reserved parchment.

2 Whisk 1 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and 1 pinch kosher salt together in a small microwave-safe bowl until smooth. The mixture will be thick.

3 Microwave for 15 seconds, then stir again — this will thin the icing out and help it harden once it dries on top of the cookies. Use a spoon to drizzle the cookies with the icing. Let sit until the icing sets, about 15 minutes.

Recipe Notes:

Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.

BarbStAubrey · December 19, 2024, 07:02:17 PM

Thanks Patricia for the bunuelos recipe

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