Galletas Maria Recipes

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GALLETAS MARIA



Galletas Maria image

These coconut peanut cookies were named for a Grand Dutchess of Russia after her wedding. The cookies are popular all over the world, but particularly through Spain and South and Central America. From the Food Network.

Provided by Annacia

Categories     Drop Cookies

Time 1h2m

Yield 3 1/2 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup coconut (flaked or shredded sweetened)
1 cup old fashioned oats
3/4 cup peanuts (chopped, unsalted, roasted, skinless)

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.

COCONUT-PEANUT COOKIES: GALLETAS MARIA (COSTA RICA)



Coconut-Peanut Cookies: Galletas Maria (Costa Rica) image

Versions of these cookies - named for a Grand Duchess of Russia after her wedding - are popular all over the world, but especially so throughout Spain as well as South and Central America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.

Provided by Food Network Kitchen

Categories     dessert

Time 1h2m

Yield about 3 1/2 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts

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 ice cream scoop (#60), 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. Serve. Busy baker's 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.

POSTRE DE LIMON (MEXICAN LIME DESSERT)



Postre de Limon (Mexican Lime Dessert) image

This is a favorite Mexican dessert. It's so easy to make and will become one of your favorites too!

Provided by princesa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h20m

Yield 12

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
2 limes, zested and juiced
1 (7 ounce) package Mexican Maria cookies (galletas Maria)

Steps:

  • Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
  • Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
  • Cut into squares. Garnish with lime zest.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 34.2 g, Cholesterol 20.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 121.5 mg, Sugar 21.3 g

GALLETAS ELENA (MEXICAN COOKIES)



Galletas Elena (Mexican Cookies) image

This came from Elena Zelayeta's Elena's Secrets of Mexican Cooking. She claims, though, that she is not the Elena of the title, but that this is a popular cookie in Mexico. Kids like the nonpareils

Provided by Chocolatl

Categories     Dessert

Time 25m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup nonpareils

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.

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