Mi Huerta Market
With Sprinkles Please!
(GALLETAS CON CHOCHITOS)
You ever crave something sweet but don’t want a big serving of something? This recipe is will fulfill your sweet tooth without making you overindulge. Unless you have no self control, which sometimes can happen to the best of us! Especially since this recipe results in a batch of soft and buttery yumminess!
Mexican Butter Cookies with Sprinkles are a traditional and extremely popular dessert served in Mexico. They are tiny, ring-shaped butter cookies and are the perfect treat for a party or holiday event. They can be decorated with any kind of sprinkles but they’re typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
To make 3 Dozen of these delicious cookies, use this recipe. It has been perfected and creates the best batch!
Ingredients:
1 1⁄2 cups flour
1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
3⁄4 cup sugar
8 tbsp. unsalted butter, softened
1 tsp. Mi Huerta Vanilla extract****
3 egg yolks
1 egg white, lightly beaten
Multicolored sprinkles, for decorating (Try just Brown and/or Red, Orange and Yellow for Fall!)
Instructions
Whisk together flour, baking powder, and salt in a bowl. In a mixer, beat together sugar, butter, and Mi Huerta Vanilla until fluffy. Add yolks one at a time; beat. Add dry ingredients; mix. Roll dough into a 12″-long cylinder. Cut cylinder into 3 pieces; roll each into a 12″-long cylinder. Cut each cylinder into twelve 1″-long pieces. Roll each into a ball; transfer to a lined baking sheet. Flatten each into a small disk; using your finger, poke a hole in center of each disk. Chill for 1 hour. Heat oven to 300°. Brush each ring with egg white; dip into sprinkles to coat. Return to baking sheets; bake for 15 minutes. Let cool.
Bake a few batches of these goodies to bring to a fall party or serve around Thanksgiving, even Christmas! Always make sure you bake enough because of their tiny size, they are sure to be eaten quickly!