Prep 15 mins
Cook 10 mins
This came from Elena Zelayeta's Elena's Secrets of Mexican Cooking. She claims, though, that she is not the Elena of the title, but that this is a popular cookie in Mexico. Kids like the nonpareils
- 1⁄2 cup butter, softened
- 2⁄3 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 1⁄2 cups sifted all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup nonpareils
- 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.
A nice basic cookie, with easy attractive decorating options. I use margarine, rather than butter - the cookies flattened a little in the oven, but were still tasty. We played around with other decorations besides nonpareils, and decided we like the mexican coarse-grained sugar best. (Cocoa/cinammon was tasty, but not very attractive.)
What a delicious, easy and fun cookie! I did not need to refrigerate the dough and had no problem rolling the balls immediately after making the dough. Made for Sweet Traditions.
We loved these cookies! They had a nice vanilla flavor. They were kind of like buttery sugar cookies. My little girl had fun decorating them but beware- the dough is soft and needs to be chilled for about 2 hours in order to roll it inot the little balls. We ended up with 22 cookies so I guess I made them a little bigger than I was supposed to. Made for ZWT5 for the Kitchen Witches.