#1 Polvorones de Canela (Cinnamon Cookies) Rated: Submitted By: Cathy Photo By: Allrecipes Prep Time: 20 Minutes Ready In: 1 Hour Cook Time: 20 Minutes Servings: 24 "A Mexican-style cookie rolled in cinnamon sugar." INGREDIENTS: 1 cup butter 1 teaspoon vanilla extract 1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1 cup confectioners' sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. 3. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks. ALL RIGHTS RESERVED © 2013 Printed from Allrecipes.com Allrecipes.com 11/9/2013 #2 #3 #4 Spanish Perrunillas Cookie Recipe Perrunillas are from Extremadura, which is an autonomous community in the southwest area of Spain, bordering on Portugal. Extremadura is better known for being its ham, cheeses and pimenton, or paprika. Perrunillas were typically made for all kinds of celebrations and special occasions, such as patron saint festivals, Carnival, and baptisms. In days gone by, the bride's family would prepare a variety of sweets, like perrunillas. Perrunillas are a very traditional sweet, originally made with lard for that rich taste and melt-in-your-mouth feel. This updated version uses vegetable shortening instead, as well as sugar, eggs, flour, lemon peel, a touch of cinnamon and a splash of liqueur. Just before baking, coat the tops with beaten egg white and a bit of sugar. The egg white and sugar will give the cookies a shiny golden coating. Yield: 2 dozen cookies Ingredients: 1 1/4 cups (250 gr) vegetable shortening 1 1/4 cups (250 gr) granulated sugar 2 large eggs ½ tsp anise extract (OK to skip it if you can’t get it) 1 tsp cinnamon grated peel of 1 lemon 3 1/2 tsp (16 gr) baking powder 3 1/2 cups (500 gr) all-purpose flour Coating: 1 egg white granulated sugar Preparation: 1. Place vegetable shortening in a large glass mixing bowl, and heat the shortening in a microwave oven, just until very soft and almost melted. 2. Add the sugar to the shortening and beat with an electric mixer. Add the liqueur, cinnamon and eggs and continue mixing. 3. Grate lemon peel and mix in to the shortening mixture. 4. In a separate bowl, mix together flour and baking powder. 5. Heat oven to 400F degrees (200C). 6. Add the flour-baking powder mixture to the rest of the ingredients, while beating. 7. Knead the dough until it becomes a homogeneous mass. It should not be sticky. Form dough into a single ball. 8. Pinch off small amounts of the dough and form small, egg-shaped pieces about 2-3 inches long. Using a teaspoon or your thumb, press each cookie to make a depression in the center. Place on an ungreased cookie sheet. 9. Beat egg white in a small bowl. Brush perrunillas with the beaten egg white, then sprinkle each with a touch of sugar. 10. Bake perrunillas on center rack of oven for 10 minutes, until they are golden brown. Remove carefully from the cookie sheet with a spatula, since the cookies will be very soft. Cool on a rack. #5 Calzones Rotos - Chilean "Underwear" Cookies These Chilean cookies have the giggle-inducing name calzones rotos, which literally means torn underwear. Most likely they are named for their distinctive shape, but there is a story that a gust of wind blew up the skirt of a woman selling these traditional pastries in the town square, revealing her torn underwear. Yield: About 15-20 cookies. Ingredients: 2 cups flour 1/2 cup powdered sugar 1/2 teaspoon salt 1 1/2 teaspoons baking powder 2 whole eggs 1 egg yolk 1 teaspoon lemon or orange zest 1/2 teaspoon almond flavoring (optional) 3 tablespoons butter, softened Vegetable oil for frying Extra powdered sugar for dusting (about 1/2 cup) Preparation: 1. Whisk together the flour, powdered sugar, salt and baking powder in a medium bowl. 2. In a small bowl, whisk together the eggs, almond flavoring, and lemon zest. Add the liquid ingredients to the dry mixture and stir briefly. Add the softened butter and work it into the dough with your fingers until well mixed (dough will be stiff). 3. If needed, add a bit of water, kneading the dough after each tablespoon, until you have a smooth, pliable dough. It should not be too crumbly. 4. Cover the dough with plastic wrap and let rest for 15 minutes. 5. Preheat 2 inches of vegetable oil in a heavy pot with deep sides to 350 degrees. 6. On a lightly floured smooth surface, roll out half of the dough about 1/4 inch thick. Cut strips of dough into rectangles, approximately 2 inches wide by 4 inches long (a pizza cutter works well for this). 7. Make a one inch long slit in the middle of each rectangle, and pull one end of the rectangle through the slit, creating a sort of bowtie/knot shape (or torn underwear, depending on your perspective Keep the pastries covered with plastic wrap until you are ready to fry them. Roll out the remaining dough and cut and shape into cookies. 8. Fry the cookies in the oil, working in batches as needed, until they are golden brown on both sides, turning them at least once. Carefully remove them from the oil with a slotted spoon and drain on paper towels. Sprinkle them with powdered sugar while they are still warm. 9. These cookies are best the day that they are made, but will keep in a airtight container for 2 to 3 days. #6 Cocadas - Coconut Macaroons with Dulce de Leche & Chocolate Cocadas are sweet coconut cookies - a South American variation on a coconut macaroon. Cocadas are typically molded into a dome shape, and vary from bite size to quite large. The larger ones have a delicious soft center. You can use sweetened or unsweetened dried coconut, depending on your preference. These chocolate dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch- caramel flavor. Cocadas are easy and fun to make - children will enjoy helping with these. Ingredients: 4 cups shredded sweetened dried coconut 1/2 cup condensed milk 1/3 cup dulce de leche, homemade or purchased 1 tablespoon corn starch 2 egg whites 1 teaspoon vanilla Pinch of salt 1 cup chopped chocolate, or chocolate chips 1 tablespoon butter Preparation: 1. Preheat the oven to 350 degrees. 2. In a large bowl, whisk the condensed milk, cornstarch, vanilla, egg whites, and salt together. Stir in the coconut. 3. Microwave the dulce de leche for a few seconds if it is cold, until it can be stirred easily. 4. Mix the dulce de leche into the coconut mixture. Chill mixture for about 30 minutes. 5. Make golf ball size balls of the coconut mixture with 2 spoons or an ice cream scoop (or with the palms of your hands) and place them onto a baking sheet lined with parchement or wax paper. Dampen your hands or the spoons to help prevent sticking. 6. Bake cocadas for about 15-20 minutes, or until golden brown. 7. Place the chocolate and butter in a heat proof bowl, and place bowl over a pot of gently simmering water. Stir until chocolate is melted. 8. Dip cocadas into the chocolate to coat the bottoms of the cookies, then return them to the baking sheet. Chill until chocolate is set. 9. Store cocodas in an airtight container. Makes about 20-25 cocodas. #7 Easy Spanish Fried Cakes with Honey Recipe - Tortitas con Miel Although sophisticated, highly decorated pastries proliferate in Spanish pastry shops, or "pastelerias," Spanish mothers have made traditional pastries at home every day. It is true that each region in Spain has its own unique style, it is also true that there are many ingredients shared among regions. Fried desserts, and warm honey are sure signs of the Arab culinary influence seen throughout the Iberian Peninsula. Like this recipe that originates in Aragon, which is located in the extreme north east area of Spain, it shows how far north the Arab influence extended. Large, round discs of rolled dough are fried until golden and fluffy, then coated in warm honey. Thesetortitas make a warm, sweet treat that can be enjoyed as a dessert, a simple breakfast or as an afternoon merienda (snack). The tortitas are best when eaten warm, immediately after frying. Yield: 24 cakes Ingredients: 6 eggs 3 Tbsp granulated sugar 6 Tbsp olive oil 2 2/3 cups (350 gr) flour olive oil, canola oil (or other vegetable oil) for frying 8 oz (250 ml) honey Preparation: Beat the eggs in a medium mixing bowl. Lightly beat the eggs. Add sugar, olive oil and mix with a large wooden spoon. Add the flour a little at a time, while continuing to stir. If necessary, use your hands to finish mixing. Use a rolling pin to roll out the dough on a floured stone, or wooden board. Dough should not be less than 1/8-inch (.33 cm) thick. Cut out 3 to 4-inch (7-10 cm) rounds and carefully place on a sheet of waxed paper.