Tortilla Cookie Crisps

READY IN: 32mins
SERVES: 20
YIELD: 4-5 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
  • In another mixing bowl, add flour, soda and walnuts. Mix well.
  • Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
  • Take out beaters.
  • Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
  • Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
  • The last two cups mix in, the "dough" will be a little stiff. But mix well.
  • Preheat oven 375°F.
  • Take heaping tablespoon and drop on ungreased cookie sheets.
  • Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
  • Bake 10 minutes light and soft and chewy.
  • Bake 12 minutes brown and crispy and chewy.
  • Let set 5 minutes then take off of sheets.
  • I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
  • Note:
  • Do not use black sheets. Bottoms get too done and tops not cooked enough.
  • Servings based on 3 large cookies per person.
  • Cooking time is for two sheets at a time.
  • Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
  • Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.
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