Alright, let’s talk about these Mexican Canela Cookies, or whatever fancy name they got. I ain’t no baker, you know, but even I can whip these up. They’re easy peasy, like they say.
First off, you gotta get your stuff together. The recipe calls for butter, but make sure it ain’t hard as a rock. Let it sit out for a bit, get all soft and mushy. Then you need sugar, the regular kind, not that powdered stuff. Oh, and an egg, a big one if you got it. And some vanilla stuff, you know, the kind that smells good. And flour, the all-purpose kind, they say. A pinch of salt, just a tiny bit, and some bakin’ soda, I think they call it.
- Butter, softened up
- Regular sugar
- One big egg
- Vanilla stuff
- Flour
- Pinch of salt
- Bakin’ soda
Now, they say you gotta heat up your oven. 350 degrees, they say. I don’t know what that is in real heat, but just make it hot, you know? And get your cookie sheets ready. Grease ’em up good, so the cookies don’t stick. I use that spray stuff, works like a charm.
Then you gotta mix everything up. Throw the butter and sugar in a bowl, and beat it till it’s all light and fluffy. I use a fork, but if you got one of them fancy mixers, go ahead and use it. Then crack in the egg and pour in the vanilla. Mix it all up again.
Next, you gotta add the dry stuff. The flour, the salt, and that bakin’ soda. Mix it all together, but don’t overdo it. Just until it’s all combined, you know?
Now, here’s the important part: the canela. That’s what they call cinnamon down in Mexico, I think. They say you gotta use the Mexican kind if you can find it. It’s supposed to be better, tastier. But if you can’t find it, regular cinnamon will do just fine. Don’t go frettin’ about it.
You gotta add the canela to the dough, mix it in real good. And then, if you want to be fancy, you can roll the dough in some sugar mixed with more canela. Makes ’em look pretty, and taste even better. I ain’t usually one for fancy, but this ain’t too much trouble.
Then you gotta shape the cookies. You can roll them into little balls, or flatten them out a bit. Whatever you like, really. Just make sure they’re all about the same size, so they cook evenly. I just pinch off a bit of dough and roll it in my hands, ain’t gotta be perfect.
Put the cookies on your greased cookie sheets and stick ’em in the oven. They say to bake ’em for 10-12 minutes, but I always keep an eye on ’em. You want ’em to be golden brown around the edges, but still soft in the middle. Don’t burn ‘em, now! That would be a waste of good ingredients.
Once they’re done, take ’em out of the oven and let ’em cool for a bit on the cookie sheets. Then you can move ’em to a wire rack to cool completely. Or, if you’re like me, you can just eat ’em warm. They’re mighty tasty that way.
These cookies, they ain’t just for fancy folks. They’re for everyone. Kids love ’em, grown-ups love ’em. They’re perfect for a snack, for dessert, for anything really. And like I said, they’re so easy to make, even a clumsy old woman like me can do it. So go on, give ’em a try. You won’t be sorry.
And don’t forget that Mexican cinnamon, the canela! It really does make a difference, gives them cookies a special somethin’. But like I said, if you ain’t got it, regular cinnamon is just fine. The important thing is to make ’em with love, you know? That’s the secret ingredient to any good recipe.
These cookies are quick too, they don’t take all day to make. So you can whip up a batch anytime you get a hankering for something sweet. And they’re good for sharin’, take ‘em to a potluck or give ‘em to your neighbors. Spread the sweetness around, I say.
So that’s it. My recipe for Mexican Canela Cookies. It ain’t fancy, but it’s good. And that’s all that matters, right?
Tags: Mexican Cookies, Canela Cookies, Cinnamon Cookies, Easy Cookie Recipe, Dessert Recipe, Baking, Homemade Cookies