Resultado de las galletas de hielo

Ingredients

• 1 1/4 cups All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Granulated Sugar
• 1 large Egg (room temperature)
• 1/4 cup Mango Puree (fresh mango blended until smooth)
• 2 tablespoons Chamoy Sauce (store‑bought, sweet‑sour‑spicy Mexican condiment)
• 1 teaspoon Tajín (for sprinkling on top)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract (optional, for extra aroma)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugar

   In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the butter‑sugar mixture and beat until just combined.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.

   Time: PT5M

5. Incorporate Mango Puree

   Fold the mango puree into the dough until evenly distributed. The dough will be slightly sticky.

   Time: PT2M

6. Portion and Shape Cookies

   Line the baking sheet with parchment paper. Scoop tablespoon‑sized portions of dough, place them 2 inches apart, and gently flatten with the back of a spoon.

   Time: PT5M

7. Bake

   Bake the cookies for 12 minutes, or until the edges are lightly golden and the tops are set.

   Time: PT12M

   Temperature: 350°F

8. Cool and Add Toppings

   Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. Drizzle each cookie with a thin line of chamoy sauce and immediately sprinkle a pinch of Tajín on top.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

7g

Fiber

1g