Thursday, June 18, 2009

Mexican Sugar Cookies

So way back in January-ish February, I discovered a recipe for "Mexican Sugar Cookies." They were very good so I made a batch and carefully took pictures. Then there was a huge mess with the camera and I didn't want to post the recipe until I could get the pictures. Well, I finally have the pictures. Yay!

Mexican Sugar Cookies

  • 3/4 cup oil
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups sugar, divided
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. In a large bowl combine oil, eggs, and vanilla. Beat together until well blended:
Add 1 cup sugar. Beat until smooth:
In a small bowl, combine flour, baking powder, and salt. Mix it all together (In this batch I used half whole wheat flour and half white flour. You can make the cookies with all white or all wheat. If it's all white, then you don't cook them as long and they get bigger than if there's wheat flour in it or if it's all wheat):
Add flour mixture to oil mixture. Stir until a soft dough forms:
In a small bowl, combine remaining 1/4 cup sugar and cinnamon:
Take teaspoonfuls of dough and roll into balls. Roll balls in cinnamon mixture:
Grease a cookie sheet. Place balls on cookie sheet.
Flatten cookies with the bottom of a glass dipped in cinnamon mixture. Bake until bottoms are lightly browned (4-6 min if all white flour. Longer if you use any whole wheat flour).
Transfer cookies to a wire rack to cool. Store in a cookie tin. It's supposed to make about 4 1/2 dozen cookies.

Enjoy with hot chocolate and a good book!

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