Mexican American Cookies

My favorite fall recipe is snickerdoodles that my family makes almost every Thanksgiving and Christmas. I really enjoy baking, so I like following the recipe to make the snickerdoodles. I think most cookies taste better when they are made from scratch so putting in the hard work and time into the cookies is worth it in the end.”

Preheat the oven to 275F. In a large bowl toss the cornflakes with the milk powder, sugar, salt and butter and spread the mixture on a lined baking sheet. Baking until golden and fragrant, about 20 minutes. Let cool .1 ½ cups flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt 1 ½ sticks unsalted butter, room temperature 1 ¼ cups granulated sugar ½ cup light brown sugar1 teaspoon vanilla extract1 egg1 batch cornflake crunch½ cup mini chocolate chips1 cup candy corn1. In a small bowl whisk together the first four ingredients and set aside.2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, then turn the mixer to low and beat in the dry ingredients. At very low speed stir in the cornflake crunch, chocolate chips and candy corn.3. Wrap the dough in plastic wrap and chill for at least 4 hours. *Another way to do this is chill or freeze the dough in individual 1/4 cup balls before baking.4. Preheat the oven to 375F. Scoop the dough into ¼ cup mounds on a line cookie about 4 inches apart. Bake for about 15 minutes, or until browned but slightly pale in the center. Allow to cool.

The secret to fantastic New Mexican food is the chile sauce, and since 1974, Anita's New Mexico Bar and Grill has offered authentic southwest comfort food with recipes passed down from Anita's ancestors. Anita stays true to her family's recipes offering meals prepared with their famous red and green sauces made with quality ingredients and mouth tingling spices.

3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too. 4. Shape the dough into a cylinder and cut into 4 pieces. 5.

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Dust the countertop with flour and line a baking sheet with parchment paper. Roll the dough out in a circular shape to about ¼-inch (6mm) thick. Don’t worry if it looks a little wonky. It’s rustic! Once rolled, transfer the dough to the prepared baking sheet.

While the over is preheating, grab a bowl and whisk together the flour and baking powder or baking soda. In a separate bowl, combine the butter and both of the sugars; use an electric mixer at a medium speed until your batter becomes light and fluffy. When batter is at this point you can now reduce the speed of the electric mixer to low, and add the salt, vanilla, and eggs. Beat these ingredients together until they are well combined. Now it is time to combine your two bowls together. After both of your bowls are combined you can add any additional ingredients, like the chocolate chips. After you have stirred everything together and created your dough, place tablespoon-sized balls of the dough on a baking sheet, these need to be at least two inches apart from one another. When your oven is preheated, place the baking sheet inside, but make not to burn yourself! Bake the cookies for about 12 to 15 minutes. When the cookies are baked to your desire, remove the pan from oven and let the cookies sit for 4 to 5 minutes. After the cookies have cooled down a bit, transfer them to a wire rack or a plate so they can cool completely. Once cooled it is time to serve and enjoy your delicious chocolate chip cookies.

To begin with, combine the dry ingredients, including flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Stir the mixture until all the dry ingredients are fully mixed. Secondly, combine the eggs and granulated sugar in a large mixer bowl until mixture is thick. Then add the canned pumpkin in the large bowl with the eggs and sugar. Mix the dry ingredients in the large bowl with the rest of the ingredients. By now the baking process is half way through. Pour the mixture on the greased pan with the wax paper. At this time if you would like nuts in your cake you may sprinkle them on the mixture. Place the pan in the oven and bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) When the cake is finished immediately loosen and turn cake onto prepared towel. Be sure the towel has enough powdered sugar when rolling up the cake so it will not stick. Carefully peel off the wax paper

To make the crust, mix together the graham crackers, sugar and butter in a medium bowl and then press into a 9” spring-form pan. Bake for 10 minutes or until golden brown.

Take two large eggs and the measuring cup and crack the first one into it. It is crucial to crack eggs in a separate bowl before adding them to the other ingredients, because if the egg happened to be rotten, it would ruin your entire batter, and unfortunately I speak from experience. For the second egg, separate the yolk from the whites and add both the yolk and the first egg to the empty mixing bowl. Once the butter has completely cooled, pour it in with the other wet ingredients along with 1 cup of brown sugar and 1 cup of white sugar. Mix

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

Using a mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and eggs until completely blended. Stir in flour, cream of tartar and baking soda. Cover and put into refrigerater for at least three hours. Once dough is chilled, cut the dough in half. Roll out the first half then the second half to 3/16 inch thick.

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All around the world individuals of different descents celebrate Christmas with their own custom approach. Although my mothers side of the family is part German and Native American, we don’t celebrate any traditions related to our background. I come from the plain old American family who gets to open one present on Christmas Eve and then sets out cookies and milk for Santa. However, it may be time to learn a little bit and introduce some traditions to my dull family.

Start by lining the two mini muffin pans with mini muffin liners. In a food processor, combine the peanut butter, coconut oil, vanilla, sea salt and cinnamon. Blend it until smooth, tasting and adjusting the sweetness with stevia or sugar. If you want, you can transfer it to a small bowl. Melt the dark chocolate in a double broiler, and pour it in a clean squeeze bottle. Squeeze approximately 1 teaspoon of chocolate into each cup. Tilt the fan so the chocolate evenly coats the bottom of every cup. Put the pans in the freezer for about 5 minutes, or until the chocolate