Bitos (Mexican Shortbread Cookies)
Bitos (Mexican Shortbread Cookies) is a easy Mexican recipe that serves 24. 80 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 25 min | Cook: 20 min | Total: 55 min
Cost: $4.76 total, $0.20 per serving
Ingredients
- 2 cups flour (all‑purpose flour works best)
- 1.25 cup unsalted butter (softened to room temperature)
- 0.5 cup powdered sugar (for the dough)
- 1 cup chopped pecans (roughly chopped)
- 1 tsp ground cinnamon (ground)
- pinch pinch salt (fine sea salt)
- 0.5 cup powdered sugar (for dusting the warm cookies)
Instructions
Prepare Ingredients
Measure out 2 cups flour, 1.25 cups softened butter, 0.5 cup powdered sugar, 1 cup chopped pecans, 1 tsp ground cinnamon, and a pinch of salt.
Time: PT5M
Mix Dough
In the mixing bowl combine flour, powdered sugar, cinnamon, and salt. Add the softened butter and mix with a fork or your hands until the mixture resembles coarse crumbs and the dough comes together.
Time: PT5M
Add Pecans
Stir the chopped pecans into the dough until evenly distributed.
Time: PT2M
Preheat Oven & Grease Pan
Preheat the oven to 350°F (177°C). Lightly grease the baking sheet or line it with parchment paper.
Time: PT5M
Roll Cookies
Scoop tablespoon‑sized portions of dough, roll between your palms into smooth balls, and place them on the prepared sheet about 2 inches apart.
Time: PT8M
Bake
Bake for 18–20 minutes, until the edges are lightly golden.
Time: PT20M
Temperature: 350°F
Coat with Powdered Sugar
Remove the cookies from the oven and immediately dust them with the remaining powdered sugar while they are still warm, allowing a light frosting coating to form.
Time: PT5M
Cool
Transfer the coated cookies to a wire rack and let them cool completely before storing.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: vegetarian
Allergens: dairy, nuts, gluten
Ingredient Substitutions
- Instead of flour: whole wheat flour (will change texture)
- Instead of unsalted butter: margarine
- Instead of powdered sugar: confectioners' sugar
- Instead of chopped pecans: walnuts
- Instead of ground cinnamon: ground nutmeg (different flavor)
- Instead of salt: kosher salt
- Instead of powdered sugar: confectioners' sugar
Equipment Needed
- mixing bowl
- fork
- measuring cups
- baking sheet
- parchment paper (optional)
- oven
- wire cooling rack (optional)
- sieve or fine mesh strainer (optional)
Critical Steps — Do Not Skip
- Mix dough to the right crumbly consistency without over‑mixing.
- Roll uniform balls so cookies bake evenly.
- Do not overbake; watch for light golden edges.
- Dust with powdered sugar while cookies are still warm.
Chef Tips from the Video
- Toast the pecans lightly before chopping for extra nutty flavor.
- For a festive twist, add a pinch of orange zest to the dough.
Troubleshooting
Dough is too crumbly and won’t hold together.
Add a tablespoon of softened butter at a time until the dough binds.
Cookies spread too much and become flat.
Chill the dough for 10–15 minutes before rolling, and use a greased or parchment‑lined sheet.
Powdered sugar coating melts into a mess.
Dust the cookies while they are still warm but not piping hot; allow a minute of cooling before dusting.
Storage
Refrigerator: Not necessary; store at room temperature.
Freezer: Can be frozen in an airtight container for up to 3 months.
Room temperature: Store in an airtight tin or jar for up to 1 week.
Make-Ahead Tips
- Bake the cookies a day ahead and store in an airtight container; they stay fresh.
- If you need to re‑crisp, warm them in a 300°F oven for 5 minutes.
Last updated: August 20, 2026
