Like the idea of baking holiday cookies, but hate the mess and trouble of baking? These are the cookies for you.
This recipe lets you focus on the fun parts of making cookies ‚Äî cutting out the shapes and decorating them. Instead of a classic cookie dough, we cut our cookies from flour tortillas, which then get brushed with melted butter and seasoned with a warming blend of cinnamon, cayenne, cocoa and sugar. Once baked, the cookies get a sweet lime juice glaze followed by a sprinkle with whatever candy decorations you like. Holiday cookies have never been so easy!
MEXICAN TORTILLA CUT OUTS
Start to finish: 30 minutes
Makes 48 cookies
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Pinch of cayenne
2 teaspoons cocoa powder
Four 10-inch flour tortillas
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon lime juice
1 tablespoon corn syrup
3/4 cup powdered sugar
Colored sugars and sprinkles, to decorate
Heat the oven to 350 F. Line a baking sheet with kitchen parchment.
In a small bowl, stir together the sugar, cinnamon, cayenne and cocoa powder. Brush the tortillas liberally on both sides with the butter. Using 2-inch cookie cutters of your choice, cut out as many cookies from the tortillas as you can fit.
Sprinkle the cut tortillas all over on both sides with the sugar mixture, then arrange on the prepared baking sheet. Bake for 10 minutes, or until crisp. Allow to cool, then prepare the icing.
In a small bowl, stir together the lime juice, corn syrup and powdered sugar, adjusting the consistency with more sugar or a couple drops of additional lime juice as needed to make a thick glaze. Drizzle the glaze over the cookies, then sprinkle immediately with your choice of sprinkles or sugars. Allow to set up for several hours. Store in an airtight container at room temperature for 2 weeks.
Nutrition information per serving: 50 calories; 20 calories from fat (40 per cent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 45 mg sodium; 7 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.