We all have our favorite cookie. Mine just so happens to be what I’ve called the “Mexican Sugar Cookie”since before I can remember. The first time I had one was from El Nopal (RIP) in Little Village, Chicago, IL. It was right around the corner from my tia’s house and it was my spot. Whenever my Tia said she was going to la panadería I knew that my sweet tooth was going to be oh so very happy.
A little flashback… You walk into El Nopal and they have these beautiful sugar cookies shaped into hearts placed behind a glass cabinet. You don’t just ask the workers to pack you one, naturally, you ask for an entire box. Por qué, why not?You take those suckers home and pour yourself a big glass of milk and chow down! Fast forward a couple years and I’m at a family party and out comes the sweets and there’s the MEXICAN SUGAR COOKIE and I nearly combust. I needed the recipe. *shoutout to Mariana, you the real MVP.* Since then, my stomach has been a little happier and so has my family’s.
The recipe calls for you to roll the cookie dough into balls for a classic cookie shape but, to be festive I wanted to try the heart shape. I always make these around the holidays and they don’t last very long so, fore warning.
Here’s the recipe & please, please enjoy:
- 4 cups of flour (sifted)
- 2 cups of vegetable shortening (aka Crisco)
- 1.5 tablespoons of baking powder (sifted in with the flour)
- 1 cup of sugar
- 3 eggs (take the eggs out before you start so that they’re not too cold)
- You can either make the sugar/cinnamon to your liking or just buy one whole bottle of the premixed kind (if you make your own, it’s a lot of sugar to a little bit of cinnamon, it should look light brown)
- Preheat oven to 350 degrees
- Beat vegetable shortening and sugar until creamy
- Add eggs one at a time
- Add sifted flour & baking powder
- Make balls and press the center down gently with fingertip
- Bake for 12-15 minutes
- Let cool for a few minutes and then put them in the sugar cinnamon mixture.