- 1/2 cup (1 stick) slated butter, softened
- 2/3 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon Mexican vanilla extract
- Zest of one lime
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Colored sprinkles
Today is Cinco de Mayo and Nate and Amanda are treating us to a Mexican-inspired dinner! I’m going to enjoy an evening off in the kitchen but I have made the festive Mexican cookies I always bake on May 5th!
The egg yolks, lime zest and Mexican vanilla are superb in these wonderful cookies! We love the colorful sprinkles, too. You’re never too old to enjoy colorful sprinkles!
We also love eating our cookies with a glass of horchata or almond rice milk!
In a mixing bowl, beat together butter and sugar. Add egg yolks and vanilla; beat again.
Sift flour, baking soda and salt into the wet ingredients.
Stir to combine.
Grease a baking stone or cookie sheet pan with no-stick cooing spray.
Roll one tablespoon of cookie dough into balls. Press your thumb into the middle and place the top of the cookie into your sprinkle
Place two inches apart and bake for 15 minutes or until lightly brown. Your cookies will continue to harden as the cool.
Cool onto a wire rack.
Pour yourself a glass of horchata and enjoy your cookies!