Celebrate Cinco with Mexidoodles!

Happy Cinco De Mayo! I was born in Phoenix and I live here, so it is kind of a big deal in Arizona. These cookies are perfect for a Cinco celebration. I actually created them as a present for a friend from Easter, but they work for this celebration, too. Now I did create these just because I wanted to use the mango butter that I found at Trader Joes, but if you can’t find that, feel free to use another vegan fruit butter or spread. An apple butter with lemon zest instead of lime would be amazing. A little less Cinco appropriate, but very delicious. Never be limited by the recipe and always feel free to explore. Quickly, this recipe takes a lot of dishes, but they clean easily and these cookies are very worth it. Enjoy!

Mexidoodles

Type: Cookie Makes: about 30 cookies
Time to Prepare: 10-15 minutes mixing, 30-40 minutes baking time

Ingredients
2 1/3 cups flour (all purpose or gluten free)
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons xanthan gum ONLY IF USING GULTEN FREE FLOUR
2 tablespoons of lime zest

½ cup vegan butter
½ cup vegan shortening
1 cup granulated sugar (organic such as Florida Crystals preferred)
1 tablespoon of Ener-G egg replacer mixed with 4 tablespoons of water

2 tablespoons of granulated sugar
¼ tablespoon of chipotle powder
¼ teaspoon cinnamon

Mango butter or other fruit spread

Parchment Paper

Instructions
Preheat the oven to 350 degrees. Don’t panic! I know there are lots of steps and ingredients but this is very simple. Mix together all the dry ingredients in a bowl. In a separate bowl, place the butter, shortening, and granulated sugar. Whisk together until fluffy and thoroughly combined. In another bowl all together whisk together the Ener-G egg replacer and water. Add to the butter sugar mixture and mix until combined. Add the flour mixture to the wet mixture. Form into 1 inch balls, about the size of a walnut. In another bowl, mix together the sugar, chipotle powder and cinnamon. Cry about all the dishes. Roll the dough balls in the sugar mixture. Place on a cookie sheet that has been treated with parchment paper. Make a small indentation in each ball with your finger or the top of a wooden spoon and fill with a bit of the mango butter. Bake on 350 degrees for 12-15 minutes each, until lightly golden brown. Let cool slightly and remove from cookie sheet. Enjoy and realize that all the dishes are worth it!