Looking for a fun and easy baking project? Try these delightful Mexican Cookie Rings! Not only are they colorful and attractive, but they’re also delicious. Here’s how you can make them at home.
Ingredients
- 1 1/2 c. sifted flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. butter
- 2/3 c. sugar
- 3 egg yolks
- 1 tsp. vanilla
- multi-colored candies
Baking Instructions
- Sift flour, baking powder and salt together.
- Cream together butter and sugar.
- Add egg yolks and vanilla.
- Beat until light and fluffy.
- Mix in sifted dry ingredients.
- Shape into 1-inch balls.
- Push wooden spoon handle through center (twist).
- Shape into rings.
- Dip each cookie into candies.
- Place on lightly greased baking sheets.
- Bake in 375° oven for 10 to 12 minutes or until golden brown.
- Cool on racks.
- Serves 2 dozen.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Day I Wrestled with Mexican Cookie Rings
Let me tell you about the day I decided to try my hand at making Mexican Cookie Rings. I was feeling pretty confident. I mean, how hard could it really be? I had all the ingredients: 1 1/2 c. sifted flour, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 c. butter, 2/3 c. sugar, 3 egg yolks, 1 tsp. vanilla, and a heaping pile of multi-colored candies that looked like they came straight from a unicorn’s dreams.
The Great Flour Sifting Incident
The first step was to sift together the flour, baking powder, and salt. Simple enough, right? Well, let’s just say I now understand why they call it “sifting” and not “dumping”. The flour went airborne and turned my kitchen into a winter wonderland. I was half expecting a snowman to pop up next to the coffee maker.
The Sweet Creamy Mess
Next, I had to cream together the butter and sugar. This went surprisingly well, until I realized I had left the butter in the fridge. If you’ve ever tried to cream cold butter, you know it’s like trying to wrestle a greased pig. Once the butter finally gave in, I added the egg yolks and vanilla, beating the mixture until it was light and fluffy. I felt like a true master chef at this point.
The Ring Formation Fiasco
After mixing in the sifted dry ingredients, I started shaping the dough into 1-inch balls. Easy peasy, right? Well, not exactly. Those little dough balls were more slippery than a bar of soap in a bathtub. Then came the part where I had to push a wooden spoon handle through the center and twist to shape them into rings. Let’s just say my kitchen looked like a scene from a low-budget sci-fi movie with dough rings flying everywhere.
The Candy Dip Dance
Dipping each cookie into the multi-colored candies was my favorite part. It was like a disco for cookies. The only problem was the candies had a mind of their own. Some of them decided to jump ship and scatter across my kitchen floor. I’m still finding candies in the most unexpected places.
The Baking and Cooling Saga
Finally, I placed my pretty, candy-dipped rings on lightly greased baking sheets and popped them into a 375° oven. After about 10 to 12 minutes, or what felt like an eternity, my Mexican Cookie Rings were golden brown and ready to cool on racks. The aroma wafting through my kitchen was heavenly. I could hardly wait to taste them.
The Final Verdict
Despite the flour snowstorm, the butter wrestling match, the dough ring juggling act, and the runaway candies, I must say the cookies turned out quite delicious. Would I do it again? Absolutely! But next time, I’ll be better prepared for the Mexican Cookie Ring circus.
Remember, friends, cooking is not always about the perfect end product, but the messy, hilarious journey it takes to get there. Happy baking!
