Mexicanshortbread Recipes

Steps:

• Preheat oven to 325 degrees.
• Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
• Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
• When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
• Drizzle melted chocolate on top, allow to cool before cutting into wedges.

Steps:

• In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
• Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
• Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
• When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

Steps:

• Preheat the oven to 350 degrees. Spread the almonds and the flour on separate baking sheets. Place both in the oven and bake until the almonds are toasted and the flour is a deep creamy color, about 12 to 15 minutes, stirring the flour and the almonds once. Set aside to cool completely.
• Place the almonds and the sugar in a food processor and process until the nuts are ground. Sift the flour with the salt and baking powder into a large mixing bowl. Stir in the almond mixture. Add the butter and shortening, working it in with your fingers until you have a crumbly dough.
• Press the dough together, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Butter a cookie sheet well. Unwrap the dough and place it on top of the plastic wrap; cover it with another sheet of plastic wrap. Using a rolling pin, roll the dough out between the sheets of plastic with quick, short movements until it is about 1/4 inch thick; it will be crumbly around the edges.
• Using a cookie cutter 2 inches in diameter, cut out as many cookies as you can. Transfer them to the cookie sheet with a spatula, being very careful or they will break apart. Gather up the remaining dough and roll out and cut out more cookies. Repeat until all of the dough has been used.
• Bake the cookies on the top rack of the oven until they are pale golden in color, about 10 to 15 minutes. Sift the confectioners' sugar over them and set them aside to cool before removing them from the cookie sheet. Store the cookies in an airtight container.

Steps:

• Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
• Put the oil in a skillet and heat over medium heat until hot.
• Pour over cornmeal mixture in bowl.
• Stir fast to melt cheese.
• Pour mixture into hot skillet and top with remaining cheese.
• Bake at 350°F for 40 minutes.

Steps:

• Preheat oven to 375 degrees.
• Cut shortening into flour until mixture resemble coarse corn meal.
• Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
• This will take a while.
• Roll dough into 1 inch diameter logs about 12 inch long.
• Cut logs into 1/4 in thick circles.
• Place close together on cookie sheet, but not touching.
• They spread very little to not at all.
• Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
• Combine granulated sugar and ground cinnamon.
• While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
• Place the cookies on cooling rack and cool completely.

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.