Galletas con Chochitos (Mexican Butter Cookies with Sprinkles)

If you need a cookie for children’s party, that’s it. These simple Mexican butter cookies are easy enough to make, just allow enough time for the dough to cool for an hour before baking.

ingredients Of Galletas con Chochitos

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups sugar
8 tablespoons butter
1 teaspoon vanilla extract
3 eggs, white and yolks divided and white lightly beaten
sprinkles!

ALSO READ: Vanilla Crescents (Vanillekipferl)

Preparation Of Galletas con Chochitos

1. Preheat your oven to 300 and line two baking sheets with parchment.

2. Start by whipping together your flour, salt and baking powder and set aside. Using a hand mixer or stand, cream your sugar, butter and vanilla until fluffy. Add the egg yolks one by one, beating the mixture briefly between each one to incorporate it. Then add your dry ingredients and mix them on low speed until they are completely incorporated and the dough has a homogeneous texture.

3. Gather your dough and form a ball, then unroll the ball into a long foot rope. Cut the rope into three even pieces. One by one, take each piece and unroll it into a long foot rope and cut the rope into 12 even pieces, each one inch long. Take each inch long, roll it into a ball, then flatten it into a small disk by inflating it with the palm of your hand. Transfer the discs to an upholstered baking sheet and drill a hole in the center using your little finger. Once you’ve prepared all of your cookie disks, put them in the fridge for an hour to cool them.

4. After one hour, remove the baking sheets from the refrigerator. Working as quickly as possible, coat each disc with beaten egg white, then dip in glitter to coat. Once all the cookies are sprinkled, bake for 15 to 18 minutes. Remove from oven and let cool on baking sheets for a few minutes before trying to remove cookies to cool completely on racks.

 

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