Spanish Roccos Galletitas Navidanas Recipes

SPANISH ROCCOS (GALLETITAS NAVIDANAS)

Steps:

• Preheat oven to 350.
• Heat oil in a small sauce pan.
• Add orange peel and fry until the pith (white part) is golden brown.
• Add anise seed to orange oil and fry for 2 or 3 minutes more.
• Strain the oil into a glass bowl and discard the orange and anise.
• Add shortening to oil. Stir till melted.
• Add wine to oil.
• Add sugar to oil.
• Place bowl of oil in refrigerator until cool.
• Add flour 1/2 pound at a time. Mix well.
• Roll out dough till about 1/2 inch thick.
• Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
• Place cookies on un-greased cookie sheet.
• Bake 10-15 minutes until golden brown.
• Let cool and dust heavily with powdered sugar.

EASY GALLETITAS

Steps:

• In small bowl, mix anise seed, rum extract and vanilla; cover with plastic wrap. Let stand to soak at least 1 hour or overnight.
• In large bowl, stir cookie mix, flour and cloves. Add butter, egg and anise seed with rum-vanilla liquid. Stir until soft dough forms. Cover dough; refrigerate at least 1 hour to stiffen dough.
• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• On well-floured surface, roll 1/3 of dough to 1/8-inch thickness (dough will be sticky). Cut with 2 1/2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining dough.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store covered at room temperature.

NATILLAS (SPANISH CUSTARD)

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.