Love to cook? Read on for professional tips on building flavor without all the calories!

MexAmerica-Tortilla-Crouton-Sugar-Cookies-w-logo1-150x100My third offering (of four) of wacky things to do with tortillas comes in the form of delicious cookies! Depending on how much flour you add, they can be extremely crunchy or soft and chewy. In this case, we crisp the tortillas first to add some crunch. These will remind you of the old potato chip cookies from the sixties. You will love them! PS… If your cookies are too crispy, add a slice of apple to the container. Seal it up and they will soften overnight.

Wacky Tortilla Sugar Cookies

These cookies will amaze you. They are really something different to serve to your family and friends!


6 MexAmerica 8” flour tortillas

2 Tablespoons butter + a small amount for greasing the cookie sheets

1 cup unsalted whole butter, at room temperature

¾ cup sugar + extra sugar for dipping the cookies

¾ cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups tortilla croutons

1 cup pecans


  1. If you have tortilla croutons on hand, go directly to step 2. If not, first make them. Preheat your oven to 350⁰F. Cut six 8” MexAmerica flour tortillas into ¼” strips, then turn them sideways and cut them into ¼” squares. Put them in a plastic bag and toss them with 2 Tablespoons butter. Bake on a cookie sheet for 12 to 15 minutes, until slightly crispy and slightly browned. Remove from the oven and cool uncovered. (By the way, these are delicious and great to keep on hand to use for soup and other garnishes.)
  2. Preheat your oven to 375⁰F. In a mixer, blend the butter and sugars. Then mix in the vanilla and eggs. Then add all dry ingredients, including the 2 cups of tortilla croutons and nuts.
  3. Form them into 2” balls. Then flatten the cookies between your palms. Dip in sugar on both sides and place on very lightly greased cookie sheets. Leave some space between them because they will puff up and become larger as they bake.
  4. Bake for about 18 minutes, until just set. If you over-bake these cookies, they will still be great, but the texture will change from soft to crispy.

Chef Lynn’s Tips:

  1. The temperature of the butter is important for the proper mixing of all cookies. If your butter is not room temperature, you can zap it in the microwave (in the wrapper) for about 20 seconds to perfectly soften it.
  2. When you measure brown sugar, its consistency is much denser than white sugar, so don’t forget to really pack it in the cup for a proper measure.
  3. There are a lot of negative things coming out about cooking sprays these days, but you can easily revert to the “old method” of greasing your cookie sheets. Just put a very small amount of butter on a paper towel and lightly wipe it on the surface of the cookie sheet.
  4.  I always recommend baking off one cookie all by itself to check the baking time. Even though it might seem like a bother, ovens can vary quite a bit in the way they hold temperatures so this is a good check.

        5. These cookies freeze really well in airtight containers, for up to 6 months!

        6. To ensure success, when your batter is ready, bake off one cookie – yes, just ONE. If it flattens out and is too crispy, add more          flour. Bake off another ONE until you get it the way you want it. Flours can vary a lot, so particularly with this cookie, it’s                        essential to check the flour content.


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