Oaxaca Tricolor Mexican Cookies

Ingredients

• as needed vegetable shortening (Crisco or any solid vegetable shortening works best)
• as needed granulated sugar (regular white sugar)
• as needed egg (large, room temperature)
• as needed vanilla extract (pure vanilla extract)
• as needed strawberry extract (food‑grade extract for coloring and flavor)
• as needed cocoa powder (unsweetened, Dutch‑process preferred)
• as needed all‑purpose flour (sifted)
• as needed salt (pinch, preferably fine sea salt)

Instructions

1. Cream shortening and sugar

   Place the vegetable shortening and granulated sugar in a mixing bowl. Beat with a mixer on medium speed until the mixture is light, fluffy, and fully incorporated.

   Time: PT2M

2. Add egg, vanilla and salt

   Add the egg, vanilla extract, and a pinch of salt to the creamed mixture. Continue mixing for 2‑3 minutes until everything is well combined and the dough looks smooth.

   Time: PT3M

3. Incorporate flour

   Gradually add the sifted all‑purpose flour to the bowl. Mix on low speed for 2‑3 minutes until the dough comes together and is no longer sticky to the hands.

   Time: PT3M

4. Divide and color the dough

   Divide the dough into three equal portions. In one portion, add strawberry extract and mix until the dough turns a uniform pink. In the second portion, add cocoa powder and mix until fully brown. Leave the third portion plain for vanilla flavor.

   Time: PT6M

5. Form logs and assemble layers

   Roll each colored portion into a short log (about 1‑inch thick). Stack the logs on top of each other—strawberry, vanilla, chocolate—press gently so they adhere, then cut the combined log into 1‑inch thick slices.

   Time: PT5M

6. Roll and cut cookies

   Lightly flour a clean surface and the cookie cutter. Roll each slice into a ball, then flatten gently with the cutter to form a round cookie. Place the cut cookies on a parchment‑lined baking sheet, sprinkling a little flour on the cutter between each cut to prevent sticking.

   Time: PT5M

7. Preheat oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Bake cookies

   Place the baking sheet in the oven and bake for 10 minutes, or until the edges are lightly golden. Do not exceed 12 minutes to keep the centers tender.

   Time: PT10M

   Temperature: 350°F

9. Cool and serve

   Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

18g

Fat

5g

Fiber

0.5g

Ingredient Substitutions

• Instead of vegetable shortening: butter (will change texture)
• Instead of granulated sugar: caster sugar
• Instead of egg: egg replacer or 1/4 cup applesauce (will affect flavor)
• Instead of vanilla extract: vanilla bean paste
• Instead of strawberry extract: natural strawberry puree (will add moisture)
• Instead of cocoa powder: hot chocolate mix (adjust sugar)
• Instead of all‑purpose flour: bread flour (will be chewier)
• Instead of salt: kosher salt

Equipment Needed

• mixing bowl
• hand mixer or stand mixer
• spatula
• measuring cups
• measuring spoons
• gloves
• baking sheet
• parchment paper
• cookie cutter (round)
• oven

Critical Steps — Do Not Skip

• Cream shortening and sugar until fluffy
• Mix until dough is soft but not sticky
• Fully incorporate strawberry extract and cocoa powder for even color
• Do not overbake – 10 minutes is ideal

Chef Tips from the Video

• Dust the cookie cutter with flour between cuts to prevent sticking.
• If the dough becomes too soft while shaping, refrigerate for 10 minutes.
• Use parchment paper to avoid any sticking and for easy cleanup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Best consumed within 2 days at room temperature.

Make-Ahead Tips

• The dough can be wrapped tightly and refrigerated for up to 2 days.
• Unbaked cookies freeze well; bake from frozen adding 2‑3 extra minutes.