Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground cloves: 1/4 teaspoon (1g)
- Salt: 1/2 teaspoon (2g)
- Unsalted butter, cold: 1 cup (2 sticks, 227g)
- Vegetable shortening: 1/2 cup (113g)
- Granulated sugar: 1 cup (200g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5mL)
Preparation Time:
30 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, and salt.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the dough into a ball, wrap it in plastic, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough to a thickness of 1/8 inch.
- Cut out cookies using a desired cookie cutter.
- Place cookies on a parchment paper-lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let cool on a wire rack before serving.
Nutritional Information:
- Calories: 150 per cookie
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 120mg
- Carbohydrates: 20g
- Protein: 2g
Dish Characteristics:
- Soft and tender
- Subtle Mexican spice notes
- Sweet and savory balance
User Comments:
- "These cookies were a perfect blend of American and Mexican flavors."
- "I love the hint of cinnamon and cloves in them."
- "They were a hit at my Cinco de Mayo party."
- "I used a gingerbread cookie cutter to make festive shapes."
- "They're so easy to make, even my kids enjoyed helping."
Special Precautions and Tips:
- Make sure the butter is cold to prevent the dough from becoming too soft.
- Chill the dough for at least 1 hour to make it easier to handle.
- Do not over bake the cookies, or they will become dry.
