When I was a little girl, I used to go to the panaderia (Mexican bread shop) with my grandpa. He was usually there to buy bolillos (a type of bread) for our supper that night, and I would tag along for the ride in hopes that he would offer to buy me some galletas de grajea (Mexican rainbow sprinkle cookies.) We would arrive and wait in the line as I glanced over the window-lined displays of pan dulce (Mexican sweet breads), and my eyes would stop at the colorful cookies. I would ask, in close to a whisper, if he would buy me some. Most of the time the answer was, yes. These days I enjoy making them at home, because I like to use real butter instead of shortening, and it’s so much fun letting my little boy pour on the sprinkles.
Ingredients for galletas de grajea:
- 1/2 – cup butter (room temperature)
- 1 1/4 – cup flour
- 1/3 – cup sugar
- 1/2 – teaspoon salt
- Rainbow sprinkles
- In a food processor add in butter, flour, sugar, and salt. Pulse until completely combined and dough comes together.
- Remove from food processor and work with your hands. Form dough in to a ball then flatten it into a disk and wrap in plastic. Refrigerate for one hour.
- Preheat the oven to 350 degrees fahrenheit.
- Roll the dough out between two sheets of wax paper to a 1/2 inch thickness.
- With a 3 inch round cookie cutter, cut out as many rounds as possible. With the scraps re-roll and cut out more.
- Place rounds on a baking mat lined cookie sheet.
- Using a teaspoon slowly pour sprinkles onto cookies, then gently press them into the cookie.
- Bake for 20 minutes, rotating the cookie sheet halfway through the baking process.
- Cool on sheet for 5 minutes, then remove and place on a cool rack to cool completely.
For more recipes from Nicole Presley, click over to her blog: Presley’s Pantry
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