Mexican Cookies...great dunkers for coffee.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.

  • Roll out on a floured board to 1/2 or 1/4 inch thickness.

  • Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

Nutrition Facts

211 calories; 11.2 g total fat; 10 mg cholesterol; 168 mg sodium. 24.5 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/17/2003
I made these cookies for a Spanish Club party and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" or dead bread the bread traditionally eaten on the day of the dead. They took a little while to make but I cut them into stars which probably took longer. I would reccommend these cookies. Read More
(42)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2003
I made these cookies for a Spanish Club party and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" or dead bread the bread traditionally eaten on the day of the dead. They took a little while to make but I cut them into stars which probably took longer. I would reccommend these cookies. Read More
(42)
Rating: 5 stars
12/17/2003
I made these cookies for a Spanish Club party and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" or dead bread the bread traditionally eaten on the day of the dead. They took a little while to make but I cut them into stars which probably took longer. I would reccommend these cookies. Read More
(42)
Rating: 4 stars
12/14/2009
This is a wonderful recipe to work with. The dough is a great consistency rolls well and holds the shape when baked. I used all shortening instead of margarine. And when I make my second batch I will use 2 tsp anise and no vanilla as the flavor was more mild than I expected after smelling/tasting the dough. Fantastic rolled in sugar/cinnamon. Baked it has a nice crispy without being crunchy texture. I also got 96 cookies with one batch so more than 3 dozen! I used 2 1/2 inch cookie cutters. Read More
(10)
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Rating: 5 stars
12/14/2008
Easy to make and roll out. Good taste! These will be going to the Spanish Club Christmas party! Read More
(8)