Jessica Dee

Home baker. Dessert & Mexican bread maker.



A thin, buttery shortbread cookie with a shiny icing topping.
Prep Time 1 hour
Cook Time 20 minutes
Cuisine Mexican
Servings 9 cookies


  • 1 large cookie sheet
  • parchment paper
  • 1 large silicone mat
  • 1 4 inch cookie cutter
  • 1 small spoon or spatula



  • 360 g all purpose flour
  • 200 g unsalted butter room temperature
  • 100 g sugar
  • 1/4 tsp salt
  • 1 egg
  • 1/2 tsp vanilla extract


  • 100 g powdered sugar
  • few drops of lemon juice
  • few drops of orange juice
  • few drops of water


  • Dough
    Beat butter until smooth. Add sugar and continue beating until fluffy, about 5 minutes.
    Add salt, egg, vanilla. Beat until well combined.
    Lower speed, slowly add flour without overworking. Should look like a sand consistency.
    Put dough in plastic wrap, push together to make dough soft and compact. Cover and refrigerate for 30-40 minutes.
    Preheat oven to 350 °F
    Take half of the dough and keep the other half refrigerated. Place dough on a floured surface. Flour rolling pin and roll dough into a 1/2 inch thickness.
    Cut dough with a 4 inch cookie cutter and place cookies on a silicone lined cookie sheet.
    Place them back in refrigerator for 5 minutes
    Bake for 15-20 minutes, until you get golden edges. While they're cooling, make the icing.
  • Icing
    Mix powdered sugar, a few drops juice and just enough water to make a spreadable icing. You can even add a little zest.
    Using a small spoon or a small spatula, spread icing on top of cookie, close to the edges. Once it cools, it will look shiny.


Make sure dough hardens a little in the fridge before you start working with it. 
Don’t add too much water to icing mixture, it will make it too watery. 
Keyword cookies, mexican recipe, pan dulce

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