Mexican « Bolillo » Cookies

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Mexican « Bolillo » Cookies

Ingredients:

  • 100 grams powdered sugar (sifted)
  • 110 grams Crisco (vegetable shortening)
  • 150 grams all-purpose flour (sifted)
  • 1 teaspoon vanilla extract
  • 1 egg white

Instructions:

Step 1: Prepare the Dough

  1. Cream the Sugar and Crisco:
    In a medium-sized mixing bowl, use a hand or stand mixer to beat the powdered sugar and Crisco until light and fluffy. This step is crucial to achieving a tender texture.
  2. Add Vanilla:
    Mix in the vanilla extract until well incorporated.
  3. Incorporate the Flour:
    Gradually add the sifted all-purpose flour to the mixture. Continue mixing until a dough forms. The dough should feel soft and pliable, similar to play-dough.

Step 2: Shape the Cookies

  1. Divide the Dough:
    Using a kitchen scale for accuracy, divide the dough into 20-gram portions to ensure uniform baking. Roll each portion into a small oval shape resembling a « bolillo » (Mexican bread roll).
  2. Prepare the Surface:
    Place the shaped cookies on a baking sheet lined with parchment paper, leaving a little space between them.

Step 3: Decorate

  1. Brush with Egg White:
    Lightly whisk the egg white in a small bowl. Using a pastry brush, paint the surface of each cookie with the egg white to give them a shiny finish.
  2. Add the Bolillo Lines:
    Gently run the edge of a knife across the top of each cookie, creating the characteristic lines found on bolillos. Be careful not to cut too deeply.

Step 4: Bake

  1. Bake the Cookies:
    Preheat your oven to 350°F (175°C). Bake the cookies on the center rack for approximately 20 minutes, or until the bottoms are lightly golden. Avoid overbaking to maintain their porous, slightly crumbly texture.
  2. Cool:
    Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Tips for Success:

  • Measuring Ingredients: For best results, measure ingredients by weight rather than volume. A kitchen scale ensures consistency.
  • Texture Check: If the dough feels too dry, add a teaspoon of milk or water at a time until the desired play-dough consistency is achieved.
  • Storage: Store cookies in an airtight container at room temperature for up to 1 week. These cookies are perfect for dipping in hot chocolate, coffee, or atole.

Q&A

Q: Can I use butter instead of Crisco?
A: While you can substitute butter, Crisco (vegetable shortening) gives the cookies their characteristic firm but porous texture. If using butter, the texture may be slightly different, and the cookies might spread more.

Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for structure.

Q: What other shapes can I make?
A: You can shape the dough into rounds, crescents, or even other playful designs. However, the « bolillo » shape adds to the nostalgic charm.

Q: Can I add toppings or flavors?
A: Absolutely! Sprinkle a pinch of cinnamon sugar on top before baking, or add a few drops of almond extract alongside the vanilla for a twist.

These cookies are not just a treat; they’re a piece of your cherished memories, perfect for sharing with loved ones. Enjoy making them and reminiscing about those beautiful summers in Nayarit! 😊

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