Galletas Cristal Recipes

GALLETAS GRAGEAS, POLVORONES CON CHOCHITOS (MEXICAN SUGAR COOKIES WITH SPRINKLES)

Steps:

• In a large bowl, whisk together the flour, baking powder and salt, then set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes on medium speed, until fluffy and pale in color. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second egg. Add the vanilla, then gradually add the flour mixture, one cup at a time, until it's all fully combined.
• Place plastic wrap over a bowl and pour in the cookie dough. Wrap up your dough and place it in the refrigerator for one hour.
• Preheat your oven to 350 degrees.
• Cut your cookie dough into 4 equal sized balls. (Place any dough you aren't working with back in the fridge) Roll your dough out on a floured surface to abut a ½ inch in thickness.
• Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough with a 4-inch cookie cutter).
• Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles and then bake for 9-10 minutes. Place your cookies on a cooling rack and let cool for 10 minutes before serving.

GALLETAS MARIA

Steps:

• Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).
• Stir in the egg, then the flour mixture, taking care not to overmix.
• Stir in the coconut, oats and nuts to make a textured cookie dough.
• Set aside until it gets to room temperature, about 30 minutes.
• Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
• Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
• BAKERS TIPS:.
• You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.

GALLETAS ELENA (MEXICAN COOKIES)

Steps:

• Preheat oven to 375°F.
• Beat the butter, sugar, egg yolks and vanilla extract together.
• Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
• Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
• Dip each ring in nonpareils.
• Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
• Cool before storing.