Mexican Besos (Lime-Infused Sandwich Cookies with Strawberry Filling)
Delight in the sweet embrace of Mexican Besos (a.k.a. Yoyos). These charming sandwich cookies feature a zesty lime-infused dough, filled with luscious strawberry jam, and coated with a delightful mixture of butter, sugar, and coconut. Perfect for special occasions or as an indulgent treat, these homemade cookies offer a perfect balance of flavors and textures. Learn how to create these beloved Mexican confections in your own kitchen, bringing the taste of a traditional panadería to your home with every blissful bite.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
step 2
In a medium bowl, whisk together All-Purpose Flour (4 cups), Baking Powder (0.5 oz), and Salt (1 pinch). Set aside.
step 3
In the bowl of a stand mixer fitted with the whisk attachment, cream together Unsalted Butter (1 1/2 cups) and Granulated Sugar (1 cup) until light and fluffy, about 3-4 minutes.
step 4
Add Farmhouse Eggs® Large Brown Eggs (3) one at a time, mixing well after each addition. Then add Vanilla Extract (1 Tbsp) and Limes (2).
step 5
Gradually add the dry ingredients to the mixer, alternating with the Milk (1/3 cup), beginning and ending with the dry ingredients. Mix until just combined.
step 6
Portion the dough into 40 g balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
step 7
Bake for 15-20 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
step 8
For the filling, warm half of the Strawberry Jam (1/3 cup) slightly to make it easier to spread.
step 9
Once cookies are cooled, spread a thin layer of warmed jam on the flat side of half the cookies. Sandwich with the remaining cookies.
step 10
For the coating, mix together the remaining Strawberry Jam (1/4 cup) and Unsalted Butter (1/2 cup).
step 11
In a bowl, mix together the Granulated Sugar (1/2 cup) and Sweetened Shredded Coconut (1/3 cup).
step 12
Brush each sandwich cookie with the strawberry butter mixture, then coat with the coconut sugar mix.
