I don't know how these cookies came by their name except for the fact it combines a popular chocolate/cinnamon flavor of that country. The addition of the coffee and cherries makes these cookies very unique. Their sugar powdery coating really highlight a plate of cookies. A definite favorite around Christmas time at our house. Okay, you can often find them other times of the year, too!
Mexican Fiesta Cookies
1 cup butter
½ cup granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
¼ cup cocoa powder
1 heaping tablespoon instant coffee
1/2 teaspoon cinnamon
1 cup finely chopped nuts
½ cup chopped, drained, maraschino cherries.
1 cup confectioners' sugar for coating.
Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder. Gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle dough.
Shape dough into one-inch balls and place 1 inch apart on ungreased baking sheet. Bake at 325 degrees for 20 minutes. Remove cookies to cooling racks and, while still warm, roll in confectioners' sugar.
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