Leafy Crumbles
Delightful Mexican shortbread cookies with a tender, crumbly texture and aromatic spice profile, perfect for any dessert table.
Ingredients
For the Cookie Dough
- 1 cup water Fresh and clear, to form the base of our aromatic tea.
- 1 stick whole cinnamon Adds a warm, aromatic spice.
- 8 oz shortening Can substitute butter for a softer texture.
- ¾ cup sugar Sweetness to balance the spices.
- 1 tsp salt A touch of seasoning to elevate the taste.
- 2 tbsp vanilla extract Infuses dough with flavor.
- 1 tsp ground cinnamon Freshly ground for best flavor.
- 3 cups all-purpose flour Creates the perfect crumb structure.
For the Coating
- 1 cup sugar For coating the cookies.
- 1 tbsp ground cinnamon Complements the sugary crunch.
Instructions
Create the Cinnamon Tea
- In a small pot, combine 1 cup of water with the stick of whole cinnamon and bring to a gentle boil. Turn off the heat and allow it to cool completely.
Preheat Your Oven
- Preheat your oven to 350°F (175°C).
Creaming the Base
- In a large mixing bowl, cream together the shortening and ¾ cup of sugar using a mixer until light and fluffy.
Flavoring the Dough
- Add salt, vanilla extract, and freshly ground cinnamon to the creamed mixture and mix well.
Incorporate the Flour
- Gradually add the 3 cups of flour in two batches, mixing until just combined.
Integrate the Cinnamon Tea
- Slowly pour in half of your cooled cinnamon tea while mixing on low speed until you achieve a soft, non-sticky dough.
Rolling the Dough
- Lightly flour your work surface and rolling pin. Roll out the dough to about ¼-inch thickness.
Cutting the Cookies
- Use cookie cutters to create shapes from the rolled dough.
Baking
- Place cookies on an ungreased baking sheet and bake for about 15 minutes, or until edges are lightly golden.
Finishing Touches
- While warm, coat the cookies in the sugar-cinnamon mix. Cool completely on a wire rack before serving.
Notes
Ensure your shortening or butter is softened. Chill the dough if sticky for easier handling.