Ingredients for Mexican Shortbread
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How to Make Mexican Shortbread
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted margarine and ¾ cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup fine cornmeal, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into an 8-inch pie plate.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- While the shortbread bakes, prepare the chocolate drizzle: In a double boiler or heat-safe bowl set over a pan of simmering water, melt 4 ounces of Mexican chocolate (or substitute: 1 ounce semisweet chocolate, ½ teaspoon ground cinnamon, and 1 drop almond extract) with ¼ cup whole milk, stirring until smooth and glossy.
- Immediately after removing the shortbread from the oven, use a sharp knife to score the shortbread into 8 wedges while it's still warm and pliable.
- Drizzle the melted chocolate evenly over the warm shortbread.
- Let the shortbread cool completely in the pie plate before serving. The chocolate will set as it cools.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
44g
Carbs
6g
