Nov 22, 2010
Galletas con Chochitos (Mexican Butter Cookies with Sprinkles)
Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
Credit: Todd Coleman
MAKES 3 DOZEN
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
3/4 cup sugar
8 tbsp. unsalted butter, softened
1 tsp. vanilla extract, preferably Mexican
3 egg yolks
1 egg white, lightly beaten
Multicolored sprinkles, for decorating
Whisk together flour, baking powder, and salt in a bowl. In a mixer, beat together sugar, butter, and vanilla until fluffy. Add yolks one at a time; beat. Add dry ingredients; mix. Roll dough into a 12"-long cylinder. Cut cylinder into 3 pieces; roll each into a 12"-long cylinder. Cut each cylinder into twelve 1"-long pieces. Roll each into a ball; transfer to a lined baking sheet. Flatten each into a small disk; using your finger, poke a hole in center of each disk. Chill for 1 hour. Heat oven to 300°. Brush each ring with egg white; dip into sprinkles to coat. Return to baking sheets; bake for 15 minutes. Let cool.
This article was first published in Saveur in Issue #134