Description
Master the art of the perfect Mexican shortbread with this scientifically-tested recipe that balances a high fat-to-flour ratio for a signature sandy texture. These vibrant, sugar-crusted cookies offer a delicate crumb and a professional finish that resists crumbling prematurely.
Ingredients
- 541g (4 1/3 cups) all-purpose flour
- 336g vegetable shortening or lard
- 300g white granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 67g cane sugar (for rolling)
- Gel food coloring
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
- Using a stand mixer with a paddle attachment, cream the shortening, granulated sugar, and vanilla extract on medium speed for exactly 2 minutes.
- Add the eggs one at a time, beating until incorporated, then gradually mix in the flour mixture on low speed just until the streaks disappear.
- Divide the dough and tint with gel food coloring as desired, mixing until the color is uniform.
- Wrap the dough portions in plastic wrap and refrigerate for exactly 1 hour to stabilize the fats.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1/4 cup portions of dough, roll into spheres, coat in cane sugar, and place on sheets; flatten slightly and bake for 12–14 minutes until set but not browned.
Notes
To ensure your cookies have the traditional pale look, avoid over-baking; the cookies should be removed from the oven as soon as they crack and set, without any golden-brown edges. For the best flavor development, store the cooled cookies in an airtight container for 24 hours before serving to allow the textures to meld.
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican