Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 1¾ cups (220 g) heat-treated all-purpose flour
- ¼ cup (28 g) mango-flavored gelatin powder (I use Jell-O brand Simply Good mango passion fruit flavor.)
- ¼ teaspoon salt
- ½ cup (160 g) mango jam
- 2 teaspoons Tajín plus more for topping
How to Make It
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- In a small bowl, whisk together the flour, gelatin powder, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until fully incorporated.
- In a small bowl, mix the jam and Tajín until combined. Add the jam mixture to the dough and swirl it throughout using a spoon, making sure not to completely incorporate it.
- Sprinkle more Tajín on top, depending on how much heat you want in the dough.
- Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.
