Sugar Cookies With Mexican Flair

Submitted by Debi9400

"This is my version of a lovely light cookie we had while on holiday in Huatulco last February. Had to do a lot of taste testing trying to figure out what the ingrediants might be."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 48 cookies
• Serves: 1-48

ingredients

• 1 cup butter, softened
• 4 ounces cream cheese
• 1 cup sugar, divided
• 2 tablespoons cream
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon, divided
• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• dark chocolate, shavings

directions

1. Preheat oven to 350F and grease cookie sheets.
2. In a large bowl, beat butter, cream cheese, 1/2 cup of sugar, cream, vanilla and 1/2 tsp cinnamon until light and fluffy.
3. In a small bowl mix together flour and baking powder.
4. Slowly add the dry mixture into the wet until well mixed.
5. Blend together 1/2 cup sugar and 1/2 tsp cinnamon on a small plate.
6. Drop 1 inch balls of dough 3 inches apart on a cookie sheet. Flatten the cookie balls with the bottom of a drinking glass that has been dipped into the sugar & cinnamon mixture.
7. Bake 20 minutes or until edges are golden brown. Remove from cookie sheet immediately and set on wire racks. Sprinkle with chocolate shavings while still warm.
8. **I baked 2 dozen cookies at once on two racks in a convection oven. Cook time was 15 minutes.

Reviews

[Sydney Mike]

Enjoyed these very much, especially with the cinnamon & the chocolate (Used a LOT of chocolate shavings!) combo! Definitely different, & my company LOVED 'EM! Thanks for posting your recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

 

[happynana]

Nice cookie. Mine baked in 15 minutes and made 48 cookies. My dough was sticky. Chocolate shavings were an added bonus. DH thought they were a tad bland. Nice light cookie. Thanks Beautiful BC.

 

[Nimz_]

Well all your testing paid off. What a delightful little cookie. Really liked the addition of the chocolate shavings on top. I'll be making these again. Thanks