Mexican Shortbread Recipe

The best delicious Mexican Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Shortbread recipe today!

Hello my friends, this Mexican Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Shortbread is amazingly delicious, and addictive, everyone will be asking for more Mexican Shortbread.

What Makes This Mexican Shortbread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Shortbread.

Ready to make this Mexican Shortbread Recipe? Let’s do it!

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Ingredients & Directions

1/2 c Unsalted butter; softened
-(or margarine)
1/4 c Sugar
1/2 c Plus 2T all-purpose flour;
1/4 c Cornmeal
1/2 ts Cinnamon
1/4 ts Salt
1 oz Mexican chocolate; chopped
1 oz Semisweet chocolate; chopped
2 tb Milk; or soymilk

Preheat oven to 325 degrees. Cream butter and sugar together in bowl. Stir
in flour, cornmeal, cinnamon and salt.

Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.

Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.

When shortbread is done, immediately score into 8 sections with knife while
shortbread is still hot. Drizzle melted chocolate on top op; allow to cool
before cutting into wedges. Makes 8 wedges.

Helpful hint: Drizzle the chocolate over the shortbread in a spider-web
pattern. If desired, this recipe may easily be double or even tripled.

*Mexican chocolate: Grainy chocolate disks flavored with sugar, cinnamon,
almonds and vanilla. Used to prepare Mexican hot chocolate beverage and in
mole sauces. Usually available in Mexican sections of supermarkets. One
ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drip of
almond extract can substitute for 1 ounce of Mexican chocolate.

8 Servings

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