Galletas Grageas Polvorones Con Chochitos Mexican Sugar Cookies With Sprinkles Food

GALLETAS GRAGEAS, POLVORONES CON CHOCHITOS (MEXICAN SUGAR COOKIES WITH SPRINKLES)

Steps:

• In a large bowl, whisk together the flour, baking powder and salt, then set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes on medium speed, until fluffy and pale in color. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second egg. Add the vanilla, then gradually add the flour mixture, one cup at a time, until it's all fully combined.
• Place plastic wrap over a bowl and pour in the cookie dough. Wrap up your dough and place it in the refrigerator for one hour.
• Preheat your oven to 350 degrees.
• Cut your cookie dough into 4 equal sized balls. (Place any dough you aren't working with back in the fridge) Roll your dough out on a floured surface to abut a ½ inch in thickness.
• Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough with a 4-inch cookie cutter).
• Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles and then bake for 9-10 minutes. Place your cookies on a cooling rack and let cool for 10 minutes before serving.

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.