Espejo Mexican Cookie Recipe
This espejo Mexican cookie recipe is very easy. Espejos, Spanish for mirrors, are a popular Mexican pan dulce. Learn how to make them at home step by step. They are easier than you might think.
Servings: 9
Calories: 399kcal
Ingredients
For the cookie dough
- 3/4 cup + 2 tablespoons unsalted butter
- 1 cup confectioner’s sugar 100 gr
- 1/4 teaspoon salt 2 gr
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 cups all purpose flour 360 gr + more for dusting
For the glaze
- 1 cup confectioner’s sugar 100 gr
- 1 Tablespoon water 15 ml
- 3 drops of lemon or lime juice.
- For chocolate espejos you will need 3/4 cup semi-sweet chocolate 120 gr
Utensilios
- Mixer (optional)
- Medium bowl (if you are not using a mixer)
- Spatula
- Pastry silicone mat (optional)
- Wooden rolling pin or rolling pin with rings for thickness
- Plastic wrap
- Baking sheets
- Parchment paper, or silicone mat that fits your baking sheet
- Cookie cutter (10 cm)
- Icing spatula
- Cooling racks
Instructions
- Beat the butter until smooth, add the sugar and continue beating until it reaches a smooth and fluffy consistency, about 5 minutes.
- Add the salt, egg, and vanilla and continue beating until everything is well combined.
- Lower the speed and gradually integrate the flour without over-working the dough. It should have a sandy consistency.
- Stop the mixer and put the dough on top of some plastic wrap. Take two corners of the wrap, lift and push together, rotating the wrap until you get a smooth and compact dough (See video). Cover tightly and refrigerate for 30-40 minutes.
- Pre-heat the oven to 350° F (180 °C).
- Take half of the dough (return the other half to the refrigerator) and place it on a lightly floured surface. Flour the rolling pin as well, and roll the dough out to a thickness of 3/4 cm (a little less than 1/2 inch).
- Cut the dough with a 10 cm diameter (about 4 inch) mold and place the cookies on a baking sheet that is greased or covered with parchment paper or a silicone pastry mat.
- Gather the pieces of dough that are left after cutting the cookies and roll them out to continue cutting. Repeat with the other half.
- Once you have cut all the cookies, you will surely have a little dough left; make a ball, flatten it with your hand or with the rolling pin, and place it with the rest of the cookies.
- Put them in the fridge for 5 min.
- Bake for 20-25 minutes or until the edges and bottom are golden brown.
- Remove from the oven, cool for about 3 minutes, and carefully transfer to a wire rack to finish cooling.
- When the cookies are freshly baked, they are a bit brittle, but they take on a firmer consistency once they cool.
- When the cookies are completely cold, prepare the frosting. Mix the three ingredients, sugar, water, and lemon juice, until it is very thick and spreadable.
- Take one of the cookies, and with a spatula, cover it with the glaze. Repeat until finished with all the espejos. When the frosting cools, it will look shiny like a mirror, but don’t expect to see yourself in it.
- For chocolate, instead of the sugar frosting, melt the chocolate and coat the cookies with it while it is hot.
Nutrition
Nutrition Facts
Espejo Mexican Cookie Recipe
Amount per Serving
Calories
399
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
66
mg
22
%
Sodium
75
mg
3
%
Potassium
56
mg
2
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
582
IU
12
%
Calcium
14
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Important Note: You have to work the dough as quickly as possible because you don’t want the butter to melt. If the weather is warm, put the cookies in the fridge as you form them.
If you make thinner cookies 1/2 cm the baking time will be 15-18 minutes
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