Springtime is here, and for many it’s a time to celebrate Cinco de Mayo with their favorite Mexican foods. If you’d like something new to serve friends and family for your celebration, these Shrimp Tostadas and Mexican Sugar Cookies may be just what you’re looking for.
Even if you’re not celebrating the Mexican holiday, you may still have a taste for Mexican fare, and these tostados make a great meal. You’re sure to love the cookies, too. Enjoy!
SHRIMP TOSTADAS
4 prepared 6-inch corn tortillas or flour tortillas
20 large shrimp, cooked and peeled with tails removed
1 tablespoon lime juice
1 (15-ounce) can black beans, drained
1 cup Monterey Jack shredded cheese, divided
2 cups lettuce, shredded
4 plum tomatoes, cut into quarters
1 ripe avocado, peeled and cut into slices*
1 teaspoon lemon juice
4 tablespoons sour cream
Salsa (your choice and to your taste)
On each tortilla, arrange 5 shrimp in a circle and sprinkle with lime juice. Sprinkle black beans, equally divided, over shrimp. Then sprinkle 1/2 of the Monterey Jack cheese evenly over the top of the tostadas.
Spread lettuce evenly over the top of each tostada and sprinkle the remainder of cheese on top. Place 4 quartered tomatoes on top.
Sprinkle lemon juice on avocado slices to keep from turning brown and then place avocado slices, evenly divided, on top. Spoon 1 tablespoon sour cream and then salsa to taste on top. Serves 4.
Tips: If you use flour tortillas, you’ll want to make then crip by heating about 1/2-inch vegetable oil in a small skillet. Fry the tortillas until crispy, turning with tongs and draining flat on paper towels.
MEXICAN SUGAR COOKIES
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided
1 1/2 to 1 3/4 all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
1 square (1-ounce) semisweet chocolate, finely grated
Preheat oven to 325 degrees. Grease cookie sheets.
In a large bowl, beat butter, powdered sugar, milk, vanilla and 1/2 teaspoon cinnamon at medium speed with an electric mixer until light and fluffy. Gradually add 1 1/2 cups flour and baking powder. Beat at low speed until well blended. Stir in additional flour with spoon if dough is too soft to shape.
Roll tablespoonfuls of dough into 1 1/4-inch balls. Place balls 3 inches apart on prepared cookie sheets. Flatten each ball into 2-inch rounds with bottom of glass dipped in granulated sugar.
Bake 20-25 minutes or until the edges are golden brown. Let stand on cookie sheets 3-4 minutes.
Meanwhile, combine granulated sugar, grated chocolate and the remaining 1/2 teaspoon cinnamon in small bowl. Transfer cookies, one at a time to sugar mixture; coat both sides.
Remove to wire racks; cool completely. Makes about 2 dozen cookies.
Tips: Store tightly covered at room temperature. The cookies may be kept frozen for up to 3 months.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
