Best Galletas Elena Mexican Cookies Recipes

GALLETAS GRAGEAS, POLVORONES CON CHOCHITOS (MEXICAN SUGAR COOKIES WITH SPRINKLES)

Steps:

• In a large bowl, whisk together the flour, baking powder and salt, then set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes on medium speed, until fluffy and pale in color. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second egg. Add the vanilla, then gradually add the flour mixture, one cup at a time, until it's all fully combined.
• Place plastic wrap over a bowl and pour in the cookie dough. Wrap up your dough and place it in the refrigerator for one hour.
• Preheat your oven to 350 degrees.
• Cut your cookie dough into 4 equal sized balls. (Place any dough you aren't working with back in the fridge) Roll your dough out on a floured surface to abut a ½ inch in thickness.
• Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough with a 4-inch cookie cutter).
• Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles and then bake for 9-10 minutes. Place your cookies on a cooling rack and let cool for 10 minutes before serving.

GALLETITAS DE NUEZ (MEXICAN WEDDING COOKIES)

Steps:

• In a food processor, combine the pecans and ¼ cup sugar, and process until finely ground, about 30 seconds.
• Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated.
• Add butter and vanilla, and process until dough just comes together and you can form the balls. If the dough is too dry, add 1 to 2 tablespoons of water (1 at the time), and process again until you reach a more solid consistency.
• Shape dough into ½" thick balls (I use a small cookie dough scoop for sizing purposes) and place on a tray/plate that you can fit in the fridge. Chill cookies for 30 minutes.
• While the cookies chill in the fridge, preheat oven to 350°.
• Transfer balls to a parchment paper lined baking sheet, spacing them 2" apart.
• Bake the cookies, rotating baking sheet front to back halfway through baking, until lightly browned and set, about 14 to 17 minutes.
• Let cool for 5 minutes, and then place in bowl of confectioners' sugar; toss to coat evenly in sugar.

POLVORONES (MEXICAN PINK SUGAR COOKIES)

Steps:

• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it's all fully combined.
• At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
• While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
• When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven't browned at all.
• Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.

GALLETAS ELENA (MEXICAN COOKIES)

Steps:

• Preheat oven to 375°F.
• Beat the butter, sugar, egg yolks and vanilla extract together.
• Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
• Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
• Dip each ring in nonpareils.
• Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
• Cool before storing.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.