Bitos (Mexican Shortbread Cookies)

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

1. 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

2. 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

3. Add Pecans

   Stir the chopped pecans into the dough until evenly distributed.

   Time: PT2M

4. 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

5. 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

6. Bake

   Bake for 18–20 minutes, until the edges are lightly golden.

   Time: PT20M

   Temperature: 350°F

7. 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

8. 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