Galletas Elena Mexican Cookies Food

MEXICAN OJARASCAS COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together all dry ingredients into a bowl and set aside.
• In a large bowl, whip together the shortening and lard until nice and light.
• Add the dry mixture slowly, one cup at a time (6 cups only first).
• Place the mixture on the countertop or on a table.
• Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.
• Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.
• Place on a cookie sheet.
• Bake in preheated oven for about 20 minutes.
• While cookies are being baked, mix together the topping ingredients in a bowl.
• Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.
• Place on a cooling rack to finish cooling.

GALLETAS ELENA (MEXICAN COOKIES)

Steps:

• Preheat oven to 375°F.
• Beat the butter, sugar, egg yolks and vanilla extract together.
• Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
• Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
• Dip each ring in nonpareils.
• Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
• Cool before storing.

TOSTADA COMPUESTA

Steps:

• MEXICAN BEEF:.
• Make Mexican beef by frying beef and onion together; drain fat.
• Add garlic; add cumin, oregano, and chili powder.
• Add tomato sauce.
• Simmer for 20 minutes.
• VINAIGRETTE:.
• Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.
• Preheat oven to 400 degrees Fahrenheit.
• Add a little meat to refried beans; spread on tostada.
• Place on a cookie sheet.
• Top with cheese.
• Bake in oven until cheese melts and beans bubble.
• Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.
• Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.

MEXICAN PECAN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
• Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
• Let the cookies cool completely, then roll in remaining confectioners' sugar.

POLVORONES - MEXICAN COOKIES

Steps:

• In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
• In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
• Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
• Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
• Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
• Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
• Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.