Spanish Roccos Galletitas Navidanas Recipes

GREEK CAPONATA

Steps:

• Preheat the oven to 400 degrees F.
• Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
• Serve alone as a side, or over toasted sourdough bread for a main dish.

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.

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.

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.

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.