Recipe For Horchata Cookies with Queso Fresco


If you’ve been keeping up on my recipes this week, you know that I’ve been making use of the wonderful cheeses from Queso Del Valle. I thought a dessert would be a nice way to end the week. Lulu and I had lunch at the appropriately named “Lulu’s” Mexican restaurant last Sunday, and we both enjoyed a nice cup of horchata (cinnamon-flavored rice drink). I thought it would be fun to capture the rice and cinnamon flavors of the drink in an edible form.

I made cookies with queso fresco and incorporated sweetened condensed milk, horchata, almonds, rice flour and cinnamon. I didn’t stop there and topped the moist cookies with cinnamon and crema Mexicana sour cream icing.

These horchata cookies turned out great and I might whip another fusion dessert before the weekend is over. How do profiteroles filled with Mexican vanilla-flavored queso fresco and crema Mexicana sour cream sound? I think it would be even more luscious if the profiteroles are drizzled with dulce leche. Mmmm…

1. Info for Horchata Cookies with Queso Fresco

  • Cook Time: 30 mins
  • Total Time: 60 mins
  • Servings: 20
  • Calories: 389kcal

2. Ingredients for Horchata Cookies with Queso Fresco

  • ¾ cup all-purpose flour
  • 1½ tablespoons long-grain white rice flour
  • ⅓ teaspoon baking powder
  • ½ teaspoon salt
  • 4½ tablespoons unsalted butter, softened to room temperature
  • 2½ tablespoons sweetened condensed milk
  • ½ cup granulated sugar
  • 1 egg
  • 2 tablespoons almond paste
  • ¾ cup queso fresco, tightly packed
  • 1 tablespoon horchata (or rice milk)
  • 2 teaspoons light brown sugar
  • ½ teaspoon cinnamon extract
  • 2 tablespoons cream cheese, at room temperature
  • 1 tablespoon sweetened condensed milk
  • 1½ tablespoons crema Mexicana sour cream
  • ⅛ teaspoon cinnamon, freshly grated
  • 2 tablespoons coarsely chopped almonds

3. Directions:

  1. For the horchata mix: In a bowl, combine the cinnamon extract, rice flour, horchata drink (or rice milk) and 1½ tablespoons condensed milk. Stir well and set aside.
  2. Preheat the oven to 375°F.
  3. In a bowl, cream 2½ tablespoons butter and granulated sugar. Add the egg. Mix until smooth. Add all-purpose flour and salt. Mix well. Add the crumbled queso fresco, horchata mix and almond paste. Mix until a wet cookie dough is formed.
  4. Line a baking sheet with a silicone mat or a sheet of parchment paper. Using a measuring tablespoon, form 20 balls of cookie dough and place onto the baking sheet. Make sure to space the cookies about 2 inches apart so that they don’t touch each other as they expand when they bake.
  5. Bake the cookies for 15-17 minutes. Don’t over bake them; you want them to be moist. Remove from the oven and allow to cool completely.
  6. Layer a cooling rack on top of a baking sheet (for easy clean-up of the cinnamon icing). Transfer the cookies onto the cooling rack.
  7. In a bowl, combine 2 tablespoons cream cheese, 2 tablespoons butter, 1 tablespoon sweetened condensed milk, light brown sugar, crema Mexicana sour cream and grated cinnamon. Mix well.
  8. Top each cookie with the cinnamon icing, sprinkle with chopped almonds and dust with a bit of cinnamon.
  9. Serve with piña colada or horchata drink.
  10. Bon appétit!

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