I can't believe May is already here! Today is May Day, and we've shared some fun May Day ideas in the past that you might like to check out here. But for today's blog post, I wanted to share some ideas for Cinco de Mayo which is just around the corner. Many of the Mexican-Americans around us use this day to celebrate their heritage, and we also like to get in on a little of the fun. We decided to check out The International Cookbook for Kids
for some cooking inspiration. Although the title implies that the recipe book is for "kids," my kids are too young to appreciate or prepare these recipes themselves. But I had fun with it as an adult--the recipes I've tried so far are delicious! My kids are picky eaters and were intimidated by most of the dishes, but they loved these Mexican cookies (also known as "Polvorones") that we made.
Ingredients:
2 c. all-purpose flour
1 c. confectioners' sugar
1/4 t. salt
1 stick unsalted butter, softened
1/2 c. vegetable shortening
1 t. vanilla
1 c. chopped pecans, walnuts, or almonds* (optional--I omitted the nuts due to allergies/preference)
Instructions:
1. Combine flour, 1/2 c. confectioners' sugar, and salt in a large bowl.
2. Sift the dry ingredients into another bowl and put aside.
3. Beat softened butter, shortening, and vanilla in a large bowl and beat with a mixer until smooth.
4. Add dry ingredients and combine into a rough dough using a spoon.
5. Place dough on lightly floured surface and knead gently until smooth.
6. Form dough into a ball and chill for 1 hour or overnight.
7. Shape chilled dough into small balls and place on ungreased baking sheet.
8. Bake on the middle rack of oven at 350 degrees for 20 to 25 minutes
9. Let the cookies cool and then roll the cooled cookies in the remaining powdered sugar!
Notes: The original recipe calls for 1 cup of nuts which I omitted due to allergies and the preferences of my kids. I also used two sticks of butter instead of 1 stick and 1/2 c. shortening. The recipe also originally called for baking the cookies longer---our oven tends to cook things more quickly than average so I shortened the baking time. If your oven cooks things more slowly, keep an eye on the cookies--they could cook up to 30 or 35 minutes.
That's it! The cookies are so delicious and soft that you may just find yourself eating 5 or 6 before you know it!
Also, if you want a fun Cinco de Mayo book for preschoolers, my kids like the silly and colorful book, Cinco de Mouse-O!
For more Cinco de Mayo ideas, check out our Cinco de Mayo recipes from past years or my Cinco de Mayo Pinterest board!
for some cooking inspiration. Although the title implies that the recipe book is for "kids," my kids are too young to appreciate or prepare these recipes themselves. But I had fun with it as an adult--the recipes I've tried so far are delicious! My kids are picky eaters and were intimidated by most of the dishes, but they loved these Mexican cookies (also known as "Polvorones") that we made.
Mexican Celebration Cookies
Ingredients:
2 c. all-purpose flour
1 c. confectioners' sugar
1/4 t. salt
1 stick unsalted butter, softened
1/2 c. vegetable shortening
1 t. vanilla
1 c. chopped pecans, walnuts, or almonds* (optional--I omitted the nuts due to allergies/preference)
Instructions:
1. Combine flour, 1/2 c. confectioners' sugar, and salt in a large bowl.
2. Sift the dry ingredients into another bowl and put aside.
3. Beat softened butter, shortening, and vanilla in a large bowl and beat with a mixer until smooth.
4. Add dry ingredients and combine into a rough dough using a spoon.
5. Place dough on lightly floured surface and knead gently until smooth.
6. Form dough into a ball and chill for 1 hour or overnight.
7. Shape chilled dough into small balls and place on ungreased baking sheet.
8. Bake on the middle rack of oven at 350 degrees for 20 to 25 minutes
9. Let the cookies cool and then roll the cooled cookies in the remaining powdered sugar!
Notes: The original recipe calls for 1 cup of nuts which I omitted due to allergies and the preferences of my kids. I also used two sticks of butter instead of 1 stick and 1/2 c. shortening. The recipe also originally called for baking the cookies longer---our oven tends to cook things more quickly than average so I shortened the baking time. If your oven cooks things more slowly, keep an eye on the cookies--they could cook up to 30 or 35 minutes.
That's it! The cookies are so delicious and soft that you may just find yourself eating 5 or 6 before you know it!
Also, if you want a fun Cinco de Mayo book for preschoolers, my kids like the silly and colorful book, Cinco de Mouse-O!
For more Cinco de Mayo ideas, check out our Cinco de Mayo recipes from past years or my Cinco de Mayo Pinterest board!
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