Snack: Mexican Spiced Shortbread Cookies Recipe | Myrecipes

Recipe by Jennifer Brumfield, Bellingham, Wash. Category finalist: Desserts"The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." –Jennifer Brumfield, Bellin

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Spiced Shortbread Cookies Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1/3 cup unsweetened cocoa
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon chipotle chile powder
1/8 teaspoon ancho chile powder
1/2 cup unsalted butter, softened
1/2 cup canola oil
3/4 cup powdered sugar

Instructions

Preheat oven to 325 °.
To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325 ° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely.
To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.
To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325 ° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.

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