Spanish cookie

#1 Polvorones de Canela (Cinnamon Cookies)

Rated:

Submitted By: Cathy Photo By: Allrecipes

Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 1 Hour Servings: 24

"A Mexican-style cookie rolled in cinnamon sugar." INGREDIENTS:

1 cup butter

1/2 cup confectioners' sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup confectioners' sugar

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 Allrecipes.com

Printed from Allrecipes.com 11/9/2013

#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Perrunillas are a very traditional sweet, originally made with lard for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.

http://southamericanfood.about.com/od/desserts/r/DulcedeLeche.htm


http://southamericanfood.about.com/od/exploresouthamericanfood/tp/BestDulcedeLecheDesserts.htm

#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. Cover with a cloth and leave out of drafts for about 10 minutes.

Pour oil (to 1-inch depth) into a large frying pan, and heat on medium high. When oil is hot, fry rounds

until they are golden on both sides. Allow to drain and cool on a paper towel.

After the tortitas have cooled, heat the honey in a water bath on stove or in microwave.

Arrange tortitas on a platter or individual plates and drizzle honey over them. Garnish with mint if

desired and serve warm.

Variations

Although traditionally honey is drizzled over the tortitas, you may want to use a favorite sauce instead,

such as chocolate sauce, jam or a flavored honey.

To add a nutty flavor and some crunch to the tortitas, after drizzling on the sauce, sprinkle with almond

slices or chopped walnuts.

To create a lighter tortitas, fry in Canola or another vegetable oil instead of olive oil.

http://spanishfood.about.com/od/cookingtipsandbasics/a/tipsoliveoil.htm

#8 SPANISH COOKIES An original Spanish recipe, these are a cross between shortbread cookies and sugar cookies. Perfect with a

cup of tea!

I NGREDIENTS

1/4 lb. butter (room temperature) 1/4 lb. crisco shortening (1/2 cup) 1/2 cup sugar 1 teaspoon almond extract 2 1/4 cup flour cake sprinkles

D IRECT IONS

1

In mixing bowl, mix Crisco shortening and butter.

2

Add sugar a little at a time.

3

Add almond extract and mix well.

4

Add flour and mix to form dough. (Do not over mix!)

5

Pick dough by teaspoons and roll them into balls. Place them on cookie sheet. (Not buttered)

6

Flatten dough balls with palm of hand a little. Press with finger in middle to form a shallow crater.

7

Put sprinkles into crater.

8

Bake at 350 degrees F for about 25 minutes.

#9 Leche Frita (Fried Milk)

Simple, yet seductive, this creamy, crispy classic Spanish sweet is utterly irresistible. Leche Frita is basically an extra thick milk pudding that has been dried, breaded, and then fried to golden perfection. Recipe Submitted By:

5 cups milk

7 ½ tablespoons cornstarch

7 ½ tablespoons sugar

2 ½ 1-inch-by-3-inch strip of lemon peel

2 ½ sticks cinnamon

1 ¼ cups vegetable oil, for frying

1 ¼ cups all-purpose flour

5 eggs

1 7/8 cups plain panko breadcrumbs Directions

Step 1 Using a wire whisk, combine the milk, cornstarch, sugar, lemon peel and cinnamon stick in a 1 1/2 quart saucepan. Bring the mixture to a boil while whisking, then lower the heat and continue to whisk for 10 minutes. Whisk constantly so the mixture does not scorch.

Step 2 After the 10 minutes of whisking, the pudding mixture should be very thick. Remove and discard the lemon peel and cinnamon stick. Pour the mixture into a 9-inch-by-4-inch ceramic or glass loaf pan, and allow to cool for at least 24 hours uncovered on your kitchen countertop.

Step 3 When your pudding mixture has cooled and dried completely, cut into 12 equal sized squares.

Step 4 Prepare three shallow dishes to use when dredging your leche frita. Fill the first dish with the flour, scramble the eggs well in the second dish, and fill the third dish with the panko.

Step 5 Heat the vegetable oil in an 8-inch skillet over medium heat. Pass a square of the leche frita though the flour, then coat with the egg, and then pass through the dish of panko breadcrumbs.

Step 6 Using a slotted spatula, carefully place the uncooked square of leche frita in the hot vegetable oil, and fry until golden on one side, about 1 minute. Carefully turn to the other side, and fry for another minute. Remove the leche frita to a pan lined with paper towels to cool. Fry all of the squares in the same fashion. Serve warm.

http://www.thelatinkitchen.com/recipe/leche-frita-fried-milk

#10 Peaches and Cream Alfajores These delicate Peruvian cookies have a big American twist to them: a creamy peach filling. Sweet, creamy and delicate, they are a perfect sandwich cookie. For the Cookie 1 ¾ cups cornstarch 1 cup all-purpose flour 1 teaspoon flaky sea salt ½ teaspoon baking powder 1 cup butter ½ cup confectioners' sugar 1 teaspoon vanilla extract zest of 1 small lemon

For the Peach Buttercream 1 large egg, at room temperature ¼ cup granulated sugar ¼ teaspoon vanilla extract ½ cup softened butter,cut into four pieces 2 tablespoons high quality peach preserves Directions

Step 1 First make the cookies: Preheat the oven to 350F. Line baking sheets with parchment paper. Combine cornstarch, flour, salt and baking powder in a bowl and mix briefly.

Step 2 Cut the butter into small pieces and add to the flour mixture, blending until the mixture is smooth. I’ve found this is easiest by first using a biscuit cutter and later finishing with my fingers.

Step 3 Add the confectioners’ sugar, vanilla and lemon zest. Mix with your hands until the dough is homogeneous and smooth (add another tablespoon or two of Cognac if dough is too crumbly to form a ball). Let the dough rest in the refrigerator for at least 30 minutes or several hours.

Step 4 The dough may be hard after having rested in the refrigerator. Let it sit at room temperature for about 20 minutes. If it is still hard, rub with a little cognac. Although you want a sturdy dough, you do not want something difficult to work with.

Step 5 Roll out dough on floured surface to 3/8-inch thick, and cut with 1-inch round cookies cutters. Put on lined baking sheets.

Step 6 Bake cookies until they are barely golden brown, 10 to 13 minutes. Transfer to a wire rack. Cool completely.

Step 7 To make the buttercream combine egg, sugar, vanilla, and salt in bowl of stand mixer and set bowl over saucepan containing 1-inch of barely simmering water. Whisking gently but constantly, heat mixture until thing and foamy and registers 160F.

Step 8 Fit stand mixer with whisk and whip egg mixture on medium-high speed until light, airy, and cooled to room temperature, about 5 minutes.

Step 9 Reduce speed to medium and add butter, one piece at a time. Once all butter is added increase speed to high and whip until light, fluffy, and thoroughly combined, about 1 minute. Gently stir in peach preserves.

Step 10 To fill the cookies, spread one cookie with peach buttercream and top with second cookie. Do be careful, as it is a particularly delicate cookie.

http://www.thelatinkitchen.com/recipe/peaches-and-cream-alfajores

#11 *Mini Voladores (Little Flyers) These fragile cookies, a much lighter version of Alfajores, are pretty to look at and delicious to eat. Though they are tiny, they are just like any other Peruvian dessert, very sweet. The dough is delicate but sturdy enough to hold dulce de leche and pineapple marmalade.

1 cup all-purpose flour

1/8 teaspoon salt

6 large egg yolks

½ cup dulce de leche**** SEE IMPORTANT NOTE BELOW

½ cup pineapple marmalade (or other flavor if pineapple isn’t availaible)

½ cup confectioners' sugar Directions Step 1 Sift the flour and salt. Form a fountain on the table and make a well in the center. Step 2 Add egg yolks and Pisco, and knead with your fingers until you have a smooth and elastic dough. Form a ball, wrap in plastic film and rest at room temperature for 20 minutes. Step 3 Preheat the oven to 350F. Sprinkle the table with flour. Take a small portion of the dough and using a rolling pin roll the dough until very thin, almost transparent. Step 4 Using a cookie cutter cut 1-inch circles and place in a baking sheet covered with parchment paper or Silpat. Step 5 Prick each circle several times with the tines of a fork. Bake for 8 minutes. The cookies should be pale, do not let them brown. Step 6 Take them out of the oven and cool on wire racks. Step 7 On a plate, put down one cookie, put about ½ teaspoon dulce de leche on top, and cover with another cookie. Put ½ teaspoon pineapple marmalade over them, and cover with a third cookie. Dust with confectioners’ sugar and serve.

Dulce de Leche: This is NOT NOT NOT the same thing as the “Dulce de

leche ice cream” or ice cream topping. You might be able to buy a jar of it at

the grocery store, probably wherever the Nutella is, or at a gourmet foods

store or Latin American food store. The easiest thing to do, though, is to just

make it:

To make dulce de leche:

Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large microwave

http://www.thelatinkitchen.com/recipe/mini-voladores

http://www.wikihow.com/Image:Dulce-de-leche-8817.jpg

safe bowl. It will bubble and get very big, so use a BIG BIG bowl! Microwave on medium power for

two minutes.

2. Remove from microwave and stir with a wire whisk. Be careful; the mixture and bowl will get very

hot and remain that way throughout the process.

3. Microwave on medium power for another two minutes. Remove and stir again.

4. Microwave on medium-low power for 16 to 24 minutes or until milk turns thick and caramel color,

stirring every few minutes.

Oven Method:

1. Preheat the oven to 425° F (220° C).

2. Pour 1 can of condensed milk or mixture into a glass pie plate or shallow baking dish.

3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches

halfway up the side of the pie plate.

4. Cover the pie plate tightly with aluminum foil and bake for 1 - 1 1/4 hours. .Check during baking and

add more water to the roasting pan if needed.

5. Remove dulce de leche from the oven and let cool.

#12 Coconut Kisses - Besitos de Coco

A favorite treat in the Spanish-speaking Caribbean islands is a

type of cookie called coconut kisses (besitos de coco). Here is a

simple basic recipe, which can be gussied up with crushed nuts

or dipped/drizzled in chocolate.

Ingredients:

3 cups coconut flakes

1/2 cup flour

4 egg yolks

1 cup brown sugar

1/4 cup butter

2 tablespoons coconut (or vanilla) extract

Preparation:

1. Preheat oven to 350 F.

2. Grease a 13x9x2 cookie sheet.

3. In a bowl, thoroughly mix all ingredients together into a dough.

4. Divide the dough into 24 uniform balls.

5. Place the balls on the greased cookie sheet and bake for about 20-25 minutes. They should be golden.

Servings: 24 cookies.

User Reviews

Absolutely delicious, but not quite accurate, Member leelyn1216

I made them and they turned out delicious--Everyone raved and there were no leftovers from my double batch

at the Puerto Rican potluck. I served them with strawberries and had baked some of them with an almond on

top, then dipped the bottoms in dark chocolate (frozen on foil or waxed paper to make sure they set up well).

Absolute almond joy!

#13 Spiced Mexican Chocolate Brownies

Alejandra Ramos The addition of spicy cinnamon and cayenne adds a surprising Mexican twist to this classic chocolate treat. Although the ancho chile powder is optional, it provides a smoky, not too hot, flavor that perfectly complements the cocoa powder.

½ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground cayenne pepper

1 ¼ sticks unsalted butter

1 ¼ cups sugar

1 cup unsweetened cocoa powder

¼ teaspoon salt

1 teaspoon pure vanilla extract

2 large eggs

Directions Step 1 Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper so that it overhangs on the sides. Set aside. Step 2 Whisk together flour, salt, cinnamon, cayenne, and set aside. Combine butter, sugar, cocoa, and salt in a medium sauce pan over medium heat and whisk until the butter is melted and the mixture is evenly combined. Step 3 Stir in the vanilla and then the eggs, one at a time, stirring in vigorously until completely combined. Stir in the flour and spice mixture, and whisk again until smooth. Step 4 Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until set in the center. Step 5 Let cool completely before lifting from pan and cutting. (For even cutting, chill in refrigerator for at least 2 hours before cutting.)

http://www.thelatinkitchen.com/recipe/spiced-mexican-chocolate-brownies

#14 Bastones de Azucar (Sugar Wands)

Ricardo Sanchez This recipe is a snap, and harkens back to the Bastones de Azucar seen in mostpanaderias across Latin America. These crispy, buttery treats are especially delicious with hot tea, coffee or served for dunking in spicy hot chocolate.

1 17.3-ounce package frozen puff pastry, thawed

¾ cup colored granulated sugar Directions Step 1 Preheat the oven to 400F. Unfold the pastry, and roll slightly with a rolling pin to flatten the folds. Cut the pastry into 1-inch wide strips; you should get 18 bastones out of one package of puff pastry. Step 2 Take one strip of the puff pastry, and coat one side completely with sugar. Twist the strip, and place on an ungreased baking sheet. Prepare all of the pastry strips in the same fashion. Step 3 Bake for 10 to 12 minutes, until the baston is golden brown on the edges. Cool on a wire rack.

http://www.thelatinkitchen.com/recipe/bastones-de-azucar-sugar-wands

#15 Besitos de Coco (Little Coconut Kisses)

In South America, Besitos de Coco and chocolaty Brigadeiros decorate the table at most birthday parties. Besitos are a simple blend of sweetened condensed milk, coconut and butter. When rolled in sugar, they are picture-perfect bite size treats.

2 14-ounce cans sweetened condensed milk

12 ounces unsweetened shredded coconut

2 tablespoons unsalted butter

*coarse decorating sugar, for rolling

Directions Step 1 Mix the condensed milk, coconut, and butter in a saucepan. Cook over medium heat for approximately 15 minutes or until thoroughly mixed and thickened, being careful not to let it burn or boil. Step 2 Remove from the stovetop and let cool completely. Step 3 With buttered palms, roll mixture into gumball-sized balls. Step 4 Roll balls in sugar to coat or other coating such as powdered sugar, sprinkles, chocolate, etc.

http://www.thelatinkitchen.com/recipe/brigadeiro

http://www.thelatinkitchen.com/recipe/beijinhos-de-coco-little-coconut-kisses

#16 Mexican Wedding Cookies

Even though in our household we enjoy Mexican Wedding Cookies regularly, they always make any occasion extra special. Deeply buttery and filled with rich pecans, they are the perfect companion for coffee, buffets, or simply sharing with the kids.

2 sticks butter, softened

1 ½ cups powdered sugar, sifted

1 tablespoon vanilla extract

2 cups flour

1 cup pecans, finely chopped Directions Step 1 Place the softened butter, 1/4 cup of the sifted powdered sugar and the vanilla extract in a large mixing bowl, and cream together using an electric hand mixer. Add the rest of flour 1/2 cup at a time, continuing to mix until all the flour is incorporated. Add the chopped pecans, and mix well, about 1 minute. Cover the bowl with plastic wrap or a towel, and chill in the refrigerator for 1 hour. Step 2 Heat your oven to 400°. Remove the dough from the refrigerator, and shape the dough into 1” diameter balls. Shapes for this cookie can be a ball, a pointed oval, or a crescent. Continue to shape all of the cookies, and place on an ungreased cookie sheet. Step 3 Bake for 10-12 minutes until lightly golden, then remove from the oven, and immediately roll in the remaining powdered sugar while the cookies are still hot. Be careful, as the cookies are quite delicate. Cool the rolled cookies on a wire cookie rack. Once cooled, roll the cookies again in the powdered sugar. Store in an airtight container.

Tip:

Using butter instead of lard makes for a more tender, delicate cookie.

http://www.thelatinkitchen.com/recipe/mexican-wedding-cookies-1

#17 Almond Alfajores Alfajores are little cookies from Latin America filled with the oh-so-delicious dulce de leche. The cookies resemble short bread in their sweetness and light texture. With a dusting of powdered sugar and an array of flavors to choose from, these little sandwich cookies are a taste of the sweet life.

½ cup butter, softened

½ cup sugar, granulated

1 teaspoon vanilla

1 teaspoon pure almond extract

4 large egg yolks, beaten

2 cups all purpose flour

1 cup cornstarch

1/8 teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

1 cup dulce de leche *****SEE NOTE BELOW.

1 cup almonds, finely chopped

1 cup confectioner’s sugar Directions Step 1 Line baking sheets with parchment paper and set aside. Step 2 In a stand mixer fitted with the paddle attachment beat butter, sugar, almond extract and vanilla until fluffy. Step 3 Add egg yolks to butter mixture. Beat until incorporated. Step 4 In a separate bowl sift flour, cornstarch, salt, baking soda and powder. Step 5 Add flour to wet mixture in stand mixer bowl while beating on speed 2. (If dough appears dry, add milk 1 tablespoon at a time until dough is soft.) Half, cover and chill for 1 hour. Step 6 Preheat oven to 325°F. Step 7 Using one half at a time, roll out dough to a 1/4 inch thickness on a well floured surface. Using a 2.5 inch circular cookie cutter, cut rounds and transfer to baking sheet. Repeat with second half of dough until all dough has been used. Step 8 Bake cookies for 15 minutes. Transfer cookies to cooling rack. Step 9 Pair each cookie with another that is a similar shape and size. Add a 1/2 tablespoon dulce de leche to the flat side of each cookie, then sandwich together. Step 10 Press cookies together until dulce de leche begins to pillow out of the sides. Roll sides in chopped almonds. Step 11 Dust with powdered sugar. Serve.

http://www.thelatinkitchen.com/recipe/almond-alfajores

#18 Dulcineas (Nut, Coconut and Milk Drop Cookies)

Give the oven a night off with these no-bake cookies. Ground almonds and walnuts are held together with caramel dulce de leche and flaky coconut, then rolled and ready for dessert.

1 can sweetened condensed milk (14 ounces)

2 cups almonds, ground

2 cups walnuts, ground

1/3 cup sweetened grated coconut

1 ½ tablespoons orange zest

1 cup confectioners’ sugar

*toasted almonds, to decorate Directions Step 1 In a bowl, combine all the ingredients with the exception of the toasted almonds. The mixture will be quite sticky. Step 2 Place the mixture in the refrigerator for 20 to 30 minutes to help solidify the mixture and make it easy to work with. Step 3 Scoop about 1 tablespoon of the mixture and roll it between the palm of your hands to form a small ball that's about the size of a jawbreaker. Step 4 The drop cookies can be placed in mini-muffin cups. Step 5 Press an almond into the center of the cookie. Serve.

http://www.thelatinkitchen.com/recipe/dulcineas-nut-coconut-and-milk-drop-cookies

#19 Mexican Christmas Butter Cookies (Biscochitos)

This Mexican Christmas cookie is a combination of a shortbread and a snickerdoodle. A soft butter cookie base is livened up with the addition of anise seed extract and a generous dusting of cinnamon sugar. For the Cookie Dough

½ pound lard (butter or shortening can be used too)

¾ cup granulated sugar

1 egg (plus 1 egg yolk)

1 teaspoon anise seed extract

3 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ water For the Cinnamon Sugar

1 cup granulated sugar

1 teaspoon ground cinnamon Directions Step 1 Preheat oven to 350F. Step 2 For cinnamon sugar: combine cinnamon and sugar and set aside. Step 3 Cream lard and sugar together in a mixing bowl. Step 4 Add egg one at a time until combined. Step 5 Add anise extract. Step 6 Add all purpose flour, baking powder and salt. Step 7 If dough is dry add water (if it needs more add 1 teaspoon at a time). Step 8 Allow dough to chill for 30 minutes. Step 9 Using small ice cream scooper, roll dough into balls and roll in cinnamon sugar. Step 10 Bake for 9-10 minutes until dry and slightly brown. Serve.

http://www.thelatinkitchen.com/recipe/mexican-christmas-butter-cookies-biscochitos

#20 Ingrid Hoffman’s Alfajores

Ingrid Hoffman "My dad’s mother, Tita, made great cookies and these remind me of her alfajor," Hoffmain said. "Sometimes they are served rolled in coconut flakes, but I prefer them with a simple dusting of powdered sugar. For an extra pretty presentation, neatly stack two to three cookies on top of one another on a dessert plate. Cut a heart or flower shape out from a piece of paper and place the stencil next to cookies. Dust powdered sugar over your design, remove the paper and you have a cute added effect."

Ingrid Hoffman is a cookbook author and host of Cooking Channel's Simply Delicioso.

2 cups all-purpose flour, sifted, plus extra for rolling the dough

¼ cup confectioners’ sugar, sifted, plus extra for dusting

½ teaspoon salt

2 sticks unsalted butter, cut into small pieces and softened

1 cup dulce de leche, at room temperature ***see note at end

of recipe

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 pinch grated nutmeg

Directions Step 1 Preheat oven to 350°F. Step 2 Line a baking sheet with parchment paper and set aside. Step 3 Add flour, confectioner’s sugar, salt, and butter in a medium bowl and work ingredients together using your fingers or a pastry blender. If dough is too sticky add a little more flour so that you can shape the soft dough into a disc. Step 4 Wrap dough disc in plastic wrap and refrigerate for 10 to 20 minutes. Step 5 Sprinkle some flour onto your work surface and roll dough 1/8-inch thick. Use a 2 1/2-inch round cookie cutter to cut out cookies. Step 6 Using a thin spatula, transfer rounds to your baking sheet. Bring dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds. Step 7 Bake cookies until golden and firm, about 15 to 20 minutes. Step 8 Remove cookies and let them cool for 5 minutes before transferring them to a wire rack to cool completely. Step 9 Place dulce de leche in a small bowl and stir in cinnamon, cloves and nutmeg. Spread about 1 1/2 teaspoons of dulce de leche on flat side of a cookie and sandwich with flat side of a second cookie. Step 10 Place cookies on a platter and dust with powdered sugar. Serve.

***Dulce de Leche: This is NOT NOT NOT the same thing as the “Dulce

de leche ice cream” or ice cream topping. You might be able to buy a jar of

it at the grocery store, probably wherever the Nutella is, or at a gourmet

foods store or Latin American food store. The easiest thing to do, though, is

to just make it:


http://www.thelatinkitchen.com/recipe/ingrid-hoffmans-alfajores


http://www.ingridhoffmann.com/

http://www.cookingchanneltv.com/simply-delicioso-with-ingrid-hoffmann/index.html

Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large microwave safe bowl. It will bubble and

get very big, so use a BIG BIG bowl! Microwave on medium power for two minutes.






Oven Method:








#21 Real Sopapillas

Rated:

Submitted By: Leaz Photo By: Elle Kasey

Prep Time: 30 Minutes Cook Time: 15 Minutes

Ready In: 45 Minutes Servings: 24

"Crispy Mexican flatbread deep fried and golden brown."

INGREDIENTS:

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 tablespoons shortening

1 1/2 cups warm water

honey

2 quarts oil for frying

DIRECTIONS:

1. In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.

2. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve drizzled with honey on top.

ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 11/9/2013

User Comment: PMV Sep. 9, 2005

This recipe was fantastic, thanks! To those having problems getting a good "puff" out of your sopapillas, here are some tips, all of which are related to keeping your oil at the right temperature: 1. Use adequate oil. You want at least an inch depth of oil to fry in. Contrary to what some believe, more oil in the pot means less oil in your food, because the temperature stays more constant, and the food finishes cooking before it begins sucking up oil. 2. You need an candy/fry thermometer. Don't trust strange voodoo methods like timing the cooking of bread cubes. Don't trust your electric skillet's temperature controller (mine is off by about 75 degrees!) Spend $10 and buy a thermometer. There's no excuse to guess at the temperature when it's so cheap and easy to measure it. 3. Don't overload the oil. When I made these, I was frying no more than 2 sopapillas at a time. Putting food into hot oil is like dropping an ice cube into a warm beverage -- the food is going to cool the oil around it. Putting a lot of food in will dramatically drop your oil temperature. This is especially bad if you're also violating point #1 and not using enough oil.

http://allrecipes.com/Cook/18686640

#22 Sweet Potato Turnovers (Empanadas de Camote) Latin America has plenty of recipes for empanadas, both sweet and savory. In my neck of the woods, empanadas are always sweet, usually filled with pumpkin puree, pineapple jam and occasionally dulce de leche, which we call cajeta. Living in remote ranch country, ourempanada fillings are based on what we have stored in the pantry. The crust in the recipe is an old-fashioned vinegar and egg crust. The vinegar prevents the development of the wheat gluten in the flour, which can make the crust tough. The protein in the egg keeps the crust tender as well. Be warned that you might see a few pickled strands of egg in your dough, but they won’t hurt the flavor or texture of your empanada. For the Dough 4 cups flour

¼ cup sugar

1 teaspoon salt

1 ¾ cups shortening

1 egg, well beaten

½ cup water, ice cold mixed with 1 tablespoon vinegar (white or apple cider)

For the Filling

1 ½ pounds sweet potatoes, unpeeled and cut into chunks

2 sticks cinnamon

1 cup sugar, to taste

Directions Step 1 For the dough: Place the flour, sugar and salt into a large mixing bowl. Step 2 Using a pastry cutter (or two knives) cut the shortening into the flour until the mixture is the texture of large crumbs. Step 3 Add the egg and then stir until well combined. Step 4 Add the water and vinegar mixture, and stir until the dough gathers into a ball. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Step 5 For the filling: Place the sweet potato chunks in a 6 quarts stock pot. Add the cinnamon sticks, fill with water and then bring to a boil. Step 6 Cook the sweet potatoes for about 25 minutes, until easily pierced with a fork. Step 7 Drain the water from the pot and allow the sweet potatoes to cool completely. Discard the cinnamon sticks. Step 8 Once cool, peel the sweet potatoes and puree with an electric hand mixer, adding sugar to taste. Step 9 To make the empanadas: Heat oven to 350 degrees. Divide the dough into 30 equal portions and roll into balls. Step 10 Using a tortilla press or a rolling pin flatten each ball. For easier rolling or pressing of your empanada dough, cut two circles of plastic from a plastic zipper storage bag, and roll or press the dough between them. This dough can be a bit sticky, so using plastic sheeting helps. Step 11 Fill each flattened ball with 1 tablespoon of sweet potato filling. Step 12 Pinch the edges of the empanada together to form a half circle and place on an ungreased cookie sheet. Step 13 When all of the empanadas are formed, crimp the sealed edge with a fork. Bake for 20 to 25 minutes until brown. Cool on a wire rack. Serve.

http://www.thelatinkitchen.com/recipe/sweet-potato-turnovers-empanadas-de-camote

#23 Mexican Wedding Cookies

These cookies are traditional “wedding” cookies but work wonderfully for the holidays because of their powdery and snow-like texture. Swapping the traditional pecans for Marcona almonds gives the cookies a deeper, more complex flavor.

1 cup toasted almonds or pecans, chopped very fine or ground in a food processor

1 stick butter, softened

½ cup confectioners' sugar, plus additional for coating

2 teaspoons vanilla extract

¼ teaspoon salt

* zest of one orange

2 cups all-purpose flour Directions Step 1 Preheat oven to 350F. Step 2 Lay almonds on a baking sheet and toast for 5 minutes, or until fragrant and slightly browned. Step 3 Remove and cool. Finely chop by hand or in a food processor. Step 4 Using a stand mixer or heavy duty hand mixer with the beater attachment, beat butter on medium to high speed about 2 minutes, or until fluffy. Step 5 Add confectioners' sugar and beat again, scraping the sides of the bowl as necessary. Step 6 Add vanilla extract, salt, and zest and beat again. Step 7 Add flour and ground almonds to the mixing bow and mix until just combined. Step 8 Using an ice cream scooper, scoop cookies onto a lined or greased baking sheet and bake for 12 minutes or until slightly browned. Step 9 Remove and allow to cool slightly. Step 10 Toss in powdered sugar up to three times, each time adding a layer of “snow.”

http://www.thelatinkitchen.com/recipe/mexican-wedding-cookies-0

#24 Dulce de Leche and Coconut Bars (Cocadas de Arequipe)

MyColombianRecipes.com

Cocadas are a popular Colombian dessert made with shredded coconut. There are many variations of Cocadas, dependent on the area of Colombia. This variation is made with arequipe, a traditional Colombian caramel sauce.

*cooking spray

5 cups sweetened shredded coconut

1 cup arequipe or dulce de leche***SEE NOTE BELOW

Directions Step 1 Preheat the oven to 350 degrees F. Step 2 Spray an 8 by 8-inch baking dish with cooking spray. Step 3 In a medium bowl mix the coconut and dulce de leche until well combined. Step 4 Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Step 5 Bake for about 20 to 25 minutes, until very lightly browned. Step 6 Cool for at least 1 hour before cutting into squares. Serve at room temperature.

Dulce de Leche: This is NOT NOT NOT the same thing as the “Dulce de




make it:


Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large

microwave safe bowl. It will bubble and get very big, so use a BIG BIG bowl! Microwave on

medium power for two minutes.


http://www.mycolombianrecipes.com/arequipe-or-dulce-de-leche

http://www.thelatinkitchen.com/recipe/dulce-de-leche-and-coconut-bars-cocadas-de-arequipe






Oven Method:








#25 Palmeritas (Orejas)

These delicious pastries go by different names depending

on where you’re from. they are also known as Palmeritas in

Argentina and Orejas in Mexico… delicious by any name for

sure. These are very easy to make using commercial

frozen puff pastry… many people sweeten them with

cinnamon and sugar… mine are sweetened with a mixture

of melted butter and honey… they’re lightly sweet and flaky.

They aren’t meant to be super sweet… but trust me.. they

can be addictive… put a plate down with some coffee and

watch them disappear!

TIPS

The secret to mine is brushing them with the honey butter combination before and after baking… really

that’s it… truly… it makes the difference between a good pastry and a great one.

I highly recommend you use parchment paper, &then they won’t stick & clean up will be infinitely easier.

Take them off the parchment paper immediately after taking them out of the oven and place them on

racks to cool.

All you need:

1 (17.3 oz.) pkg. frozen puff pastry sheets, thawed

2 tablespoons unsalted butter, melted

2 tablespoons honey

All you need to do:

1. Preheat the oven to 400 degrees F.

2. Cover a baking sheet with parchment paper.

3. Put the butter and honey in a small measuring cup,

cover loosely with a piece of paper towel and

microwave on high for about 15 seconds or until

butter has melted. Stir with a spoon.

4. On a lightly floured surface, unfold the puff pastry

sheets.

5. If any seams are pulling apart, gently press them closed.

6. Brush liberally with the honey butter mixture.

7. Roll up each wide end up and meet in the middle.

8. Brush the top with more honey butter.

9. Gently cut with a serrated knife ½ inch slices and place on the

prepared baking sheet.

10. Brush a little more honey butter on the dry part of the pastry

and dab more on the top.

11. Bake for 15 minutes or until golden brown around the edges.

12. Immediately remove from the baking sheet and place on wire racks.

13. Dab each top again with honey butter.

14. After 5 minutes, dab the tops again with honey butter and allow them to completely cool and serve.

http://4.bp.blogspot.com/-LRfeUwjGeOE/UF8ypFBcfXI/AAAAAAAAHzE/SXu-RwNirrs/s1600/Schweinohren1.jpg

http://4.bp.blogspot.com/-GTplZ52Ez9M/Therolzkj2I/AAAAAAAAEu4/WwFyMP81Rg4/s1600/Presentation1.jpg

http://4.bp.blogspot.com/-jG0QsvhY-aE/Ther53XPFMI/AAAAAAAAEvA/bzQ5173-dng/s1600/Presentation2.jpg

http://cookingtipoftheday.blogspot.com/2011/07/recipe-palmeritas-or-schweineohren-or.html

#26 Triple Chocolate Black-Bean Brownie Truffles

Central America Want to get your chocolate fix without all the guilt? Try this recipe for Triple Chocolate Black-Bean Brownie Truffles! These bites of semi-sweet chocolate, cocoa, and 70% dark chocolate will satisfy your sweet tooth while giving you the added fiber from a serving of black beans. A match made in truffle heaven.

Brownie Truffles *butter, for pan

¾ cup cooked black beans

1 cup semi-sweet chocolate

1 ounce dark 70% chocolate

¾ cup whole-wheat cake flour

½ cup sugar

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup milk

3 tablespoons vegetable oil

1 tablespoon apple cider vinegar

2 teaspoons pure vanilla extract

½ tablespoon sugar

½ tablespoon cocoa

1/2 tablespoon chile powder

Directions

Step 1 Preheat oven to 350°.

Step 2 Heat chocolate chips in the microwave, 30 seconds at a time, until melted and smooth.

Step 3 In a food processor puree the black beans and the vegetable oil. Transfer to a bowl. Whisk in milk,

vinegar and vanilla.

Step 4 In a separate bowl whisk flour, sugar, cocoa, baking soda and salt.

Step 5 Pour the black bean mixture into the flour mixture and whisk until just combined. Fold the melted

chocolate into the black bean brownie mixture.

Step 6 In a food processor pulse 70% chocolate until it resembles coarse crumbs. Fold into batter.

Step 7 Pour batter into a lightly greased, oven safe baking dish. Bake 25 minutes, or until a toothpick inserted

into the center comes out moist. Remove from oven and let sit 10 minutes or until they are cool enough to

handle.

Step 8 Break up the brownie and add to a large bowl, tearing it apart so it resembles course crumbs. Scoop

about 2 tablespoons of brownie into the palm of your hand and roll into a ball. Repeat with remaining brownie.

Step 9 In a small bowl add ½ tablespoon of sugar and ½ tablespoon of cocoa. Toss half of the brownie truffles

in this mixture. Add ½ tablespoon of chile powder to this small bowl, and proceed to toss the remaining

brownie truffles in the chile mixture.

Step 10 Store in the fridge in an airtight container until ready to serve.

http://www.thelatinkitchen.com/recipe/triple-chocolate-black-bean-brownie-truffles

#27 Almendrados

This traditional Spanish recipe bakes up a light and chewy meringue cookie that will store for several days in an airtight container. To recrisp, heat in a 325°F oven for 5 minutes. The recipe makes 30 cookies.

1 ½ cups blanched almonds, coarsely chopped

¾ cup confectioners' sugar (add more for dusting)

1 teaspoon grated lemon or orange zest

½ teaspoon cinnamon (plus more for dusting)

¼ teaspoon cream of tartar

4 egg whites (at room temperature)

1 teaspoon almond or vanilla extract Directions Step 1 Preheat the oven to 350°F. Lightly grease a cookie sheet. Step 2 In a food processor, process the almonds until finely ground. Transfer to a bowl and stir in the 3/4 cup confectioners' sugar, citrus zest, and 1/2 teaspoon cinnamon. Step 3 In another bowl, combine the cream of tartar and egg whites. With a wire whisk or electric hand mixer, beat until soft peaks are formed. Beat in the almond or vanilla extract and continue to beat until the peaks are stiff but not dry. Step 4 Carefully fold the beaten egg whites into the almond mixture, and stir just enough to combine. Drop heaping teaspoonfuls of the mixture onto the cookie sheet to form 1 1/2-inch mounds. Bake for 10 to 12 minutes, or until lightly browned. Let cookies cool completely, and dust with additional confectioners' sugar and cinnamon if desired.

http://www.thelatinkitchen.com/recipe/almendrados

#28 Polvorones De Chocolate Con Nuez / Chocolate Dipped Mexican Wedding Cookies

It seems that everyone has their own version of the "Wedding Cookie." I have heard it called Mexican, Italian, and Russian. In Mexico they are known as "Polvorones," referring to the texture of thecookie as it has a soft powdered texture when you bite into it. It is a cookie to be enjoyed with that cold glass of milk or freshly brewed coffee. I learned to make this cookie a few years back while working in a fudge shop, where there were many cookies made every day. For this recipe, of course I had to put my own spin on it by adding the chocolate, both to the batter and to the cookie itself! It almost tastes like a cup of warm cocoa ... mmmm!

Yields up to 4 dozen

Ingredients: 2 cups all-purpose flour 2 sticks salted butter, at room temperature 4 tablespoons powdered sugar, plus more for dusting 1 tablespoon cocoa powder, plus more for dusting 1 teaspoon vanilla extract 1 cup pecans, finely chopped ½ cup pepitas (pumpkin seeds), finely chopped (I like the texture and flavor the pepitas add) 1¼ cups semi-sweet chocolate chips 1 tablespoon shortening Candy paper cups

Adding a little shortening to the chocolate chips makes it smooth and gives the chocolate a glossy finish.

Directions: 1. Preheat oven to 375ºF. 2. In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans and pepitas. 3. On two large, ungreased cookie sheets, roll 48 bite-size balls and place about 1 inch apart oncookie sheets. Place oven rack to the second highest position in the oven. Bake (one pan at a time) for 15 minutes, turning the pan halfway through baking time so they bake evenly. Remove cookiesfrom oven and cool completely. Prepare two more pans lined with wax paper or parchment paper, set aside. 4. Once cookies have cooled, in a medium glass bowl, add the chocolate chips and 1 tablespoon of shortening. Cook on high (in small) microwave for 1 minute on high. Stir well to combine, then cook for 15 to 20 seconds more until chocolate is nice and smooth. Quickly, but carefully take one cookie at a time and dip the bottoms of the cookies in chocolate. Transfer to the lined pans to dry. 5. Once cookies have all been dipped and chocolate has dried, sift together ½ cup powdered sugar and 1½ tablespoons cocoa powder. Dust the tops of cookies. Using a small metal spatula remove the cookies from the cookie sheets and transfer to candy paper cups. Yields up to 4 dozen. Store in airtight containers.

http://api.ning.com/files/uPa7BpseSwHV289SVIsoauvdiPCmw5rKMIWecD5RvC0plXDD7t6j7kOYG9Y7dHnhnAAVCJ7AjWPrCfpfOYYHibhgdWIzT3kU/100_7515.JPG

http://api.ning.com/files/wUr5lPBRfTszwPO2CE*03bH2pyfjtudGzz-YtvxnUP7AT7h1Vab8LgdqQNTO39NyDZZVWMrjNFNLhvG8jyaqRtMqt9yrf3Qv/100_7499.JPG

#29 Buñuelos de Canela

Yield: 36 I

Ingredients

2 3/4 - 3 1/4 cups all-purpose flour

1 package active dry yeast


1 cup milk

1/4 cup sugar

2 tablespoons shortening

1/2 teaspoon salt

1 egg

Vegetable oil for deep-fat frying

Powdered sugar (optional)

Directions

1.In a large bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon. In a small saucepan heat

milk, sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is

almost melted, stirring constantly.

2.Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30

seconds, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon,

stir in enough of the remaining flour to make a soft dough (dough will still be slightly sticky to the touch).

Place dough in a greased bowl; turn once to grease surface. Cover bowl and chill dough in the

refrigerator for 3 to 24 hours.

3.Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into an

18x12-inch rectangle. Cut dough into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes

(dough will not be doubled).

4.Preheat oven to 200 degrees F. In a large, deep saucepan or deep-fat fryer heat 2 inches of vegetable

oil to 375 degrees F. Fry dough rectangles, two or three at a time, in hot oil for about 1 minute or until

golden brown, turning once. Drain on paper towels. Keep bunuelos warm in oven while frying remaining

dough rectangles. Serve warm. If desired, sprinkle with powdered sugar.

http://www.bhg.com/shop/home-improvement/appliances/refrigerators-a2630.html?psrc=C1302BLS0000C075c&lc=int_mb_1001

#30 Mexican Chocolate Icebox Cookies with Dulce De Leche Filling

Yield: 24 sandwich cookies 2 3

Ingredients 3/4 cup butter, softened

1 cup sugar

3/4 cup Dutch-process cocoa powder


1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 egg

1 1/2 teaspoons vanilla


1/2 cup dulce de leche****SEE NOTE BELOW

Directions

1.In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar,

cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally.

Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a

wooden spoon, stir in any remaining flour.

2.Divide dough in half; cover and chill for 1 hour or until dough is easy to handle.

3.Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic

wrap or waxed paper, and chill about 4 hours or until dough is firm enough to slice.

4.Preheat oven to 325 degrees F. Line cookie sheets with parchment paper. Cut rolls into 1/4-inch-thick

slices. Place slices 1 inch apart on prepared cookie sheets.

5.Bake for 12 to 14 minutes or until edges are firm. Cool on cookie sheets for 2 minutes. Transfer cookies

to a wire rack; cool.

6.Spread dulce de leche on the bottom sides of half the cookies, using a rounded tablespoon of dulce de

leche on each cookie. Top with remaining cookies, bottom sides down, pressing together lightly to make

sandwiches.

***Dulce de Leche: This is NOT NOT NOT the same thing as the “Dulce de




make it:


http://www.bhg.com/shop/kitchen/bakeware/baking-and-cookie-sheets-a3039.html?psrc=C1302BLS0000C076b&lc=int_mb_1001


Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large microwave safe bowl. It will bubble and get

very big, so use a BIG BIG bowl! Microwave on medium power for two minutes.






Oven Method:








#31 Cinnamon Churros

Makes: 20 servings

Ingredients

1 cup water

1/3 cup butter

2 tablespoons packed brown sugar

1/2 teaspoon salt

1 cup all-purpose flour

1 egg

1/2 teaspoon vanilla

Vegetable oil for deep-fat frying

1/4 cup granulated sugar


1 recipe Mexican Chocolate Dipping Sauce (optional)

Directions

1.In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over

medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until

mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10

minutes. Add egg and vanilla, beating well with a wooden spoon.

2.Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed

paper. Pipe 4x1-inch logs onto prepared baking sheet.

3.Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep

hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper

towels. Keep warm in a 300 degree F oven while cooking remaining churros.

4.In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-

sugar mixture to coat. Serve warm. Makes about 20 churros.

#32 Coconut-Peanut Cookies: Galletas Maria (Costa Rica)

From Food Network Kitchens

Yield: about 3 1/2 dozen

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.

Ingredients


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

Directions

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.

#33 Pastelitos de Dulce de Leche These little bites of pastry filled with dulce de leche are a special treat. I like to make pastelitos de dulce de leche when I have leftover scraps of pastry dough - after rolling out a pie crust, for example. But they are so delicious you will want to make a whole batch of pastry dough dedicated only to these little cookies. It's difficult to keep the dulce de leche from leaking out during baking, but don't worry about it. When the leaking dulce de leche pools around the pastries in the oven, it gives them a delicious candy crunch on the bottom.

Yield: About 25 cookies.

Ingredients: 1/2 cup butter, chilled (8 tablespoons, or 1 stick) 4 ounces cream cheese, chilled 1 1/4 cups flour 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 cup dulce de leche (SEE NOTE BELOW) 1 egg yolk 1/4 cup raw cane sugar, turbinado sugar, or light

brown sugar 1 teaspoon cinnamon

Preparation: 1. Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse

briefly.

2. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.

3. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.

4. Roll out dough on a floured surface, to a thickness of about 1/4-1/8 inches. Cut dough into 2" squares with a sharp knife.

5. Place a small dab of dulce de leche (a little less than a teaspoon) on half of the squares.

6. To cover the squares with the dulce de leche, wet one finger and run it around the edge of the pastry dough with the dulce de leche. Top it with another square of pastry, and pinch edges together, extending them slightly as you do. Repeat until all of the pastries have "tops".

7. Take a sharp knife and trim the edges of the pastries slighly, so that they are perfect squares.

8. Chill pastries well, at least one hour.

9. Preheat oven to 350 degrees. Mix cinnamon with the brown sugar (I like to use raw cane sugar because it has large granules which sparkle more). Whisk the egg yolk with a teaspoon of water.

10. Press the edges of the chilled pastries together with the tines of a fork, being careful not to pierce the filling. Brush the pastries with egg yolk, and spring with the cinnamon sugar.

11. Bake pastries for 10-12 minutes, until puffed and golden brown. Makes about 25 cookies.

Dulce de Leche: This is NOT NOT NOT the same thing as the “Dulce de leche ice cream” or ice cream

topping. You might be able to buy a jar of it at the grocery store, probably

wherever the Nutella is, or at a gourmet foods store or Latin American food

store. The easiest thing to do, though, is to just make it:


Microwave Method:


safe bowl. It will bubble and get very big, so use a BIG BIG bowl!

Microwave on medium power for two minutes.






Oven Method:









#34 Chocolate Caramel Sandwich Cookies (Chocolate Alfajores) It's hard to improve on a cookie that's already great, but adding chocolate to caramel sandwich cookies(alfajores) does just that. Melted chocolate is folded into the cookie batter and into the dulce de leche. These cookies make great gifts.

Ingredients:

1 cup cornstarch 1 3/4 cups flour 1/2 teaspoon baking powder 1 teaspoon salt 1 cup butter, softened 1/2 cup powdered sugar 1 tablespoon vanilla 2 ounces semisweet or bittersweet chocolate 1 cup chocolate dulce de leche **SEE NOTE BELOW Toasted coconut or finely chopped nuts (optional)

Preparation:

1. Preheat oven to 350 degrees.

2. Chop the chocolate into small pieces. Place chocolate into a bowl, and place the bowl over a pot of just simmering water. Make sure that the bottom of the bowl does not touch the water. Remove pot from heat, and stir the chocolate occasionally until it's melted. Let cool slightly.

3. Place the cornstarch, flour, baking powder, and salt in the bowl of a standing mixer.

4. Add the butter to the flour mixture, and blend with the paddle attachment until just mixed.

5. Add the powdered sugar and vanilla and mix until smooth.

6. Stir in the melted chocolate until smooth and blended.

7. Let cookie dough rest in the refrigerator for 30 minutes.

8. Roll the dough out to 3/8" thickness, and cut into 2 inch circles.

9. Place the cookies on a baking sheet lined with parchment paper or silpat.

10. Bake cookies for 10 to 15 minutes, until they are just barely beginning to brown at the edges. Let cookies cook on cookie sheet for 5 minutes, then transfer them to a rack to cool completely.

11. To fill the cookies, spread one cookie with chocolate dulce de leche and top with second cookie. Roll the edges in toasted coconut or nuts if desired.

12. Sprinkle cookies with powdered sugar just before serving.

http://southamericanfood.about.com/od/snacksstreetfood/r/alfajorpe.htm




http://southamericanfood.about.com/od/desserts/r/chocdulce.htm

13. Store in airtight container.






Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large

microwave safe bowl. It will bubble and get very big, so use a

BIG BIG bowl! Microwave on medium power for two minutes.






Oven Method:









#35 Traditional Alfajores - Caramel Sandwich Cookies Alfajores come in many sizes and flavors. Each region of South America has its own version. I like alfajores best when they are freshly made, so that the crisp cookies contrast the soft filling, but many people prefer to wait a couple of days for the cookies to soften, so that the cookie and the filling have the same texture. This traditional recipe calls for a touch of Pisco, a South American brandy, in the cookie dough. It's optional, but adds a nice flavor. You can substitute any brandy for the Pisco. For an extra special cookie, make your own dulce de leche.

Ingredients:

1 3/4 cups cornstarch 1 cup flour 1/2 teaspoon baking powder 1 teaspoon salt 1 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla 1 cup dulce de leche ***SEE NOTE BELOW 1/2 cup toasted coconut, finely chopped

Preparation:

1. Preheat oven to 350 degrees.

2. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.

3. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.

4. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add another tablespoon or two of Pisco if dough is too crumbly to form a ball). Let the dough rest in the refrigerator for 30 minutes.

5. Roll out dough to 3/8" thickness, and cut into 2 inch circles.

6. Place cookies on baking sheet lined with parchment paper.

7. Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely.

8. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut.

9. Store in an airtight container.

Makes about 25 cookies.

http://gosouthamerica.about.com/cs/southamerica/a/CulPisco.htm








Microwave Method:


safe bowl. It will bubble and get very big, so use a BIG BIG bowl!

Microwave on medium power for two minutes.






Oven Method:









#36 Argentinian "Havanna" Alfajores - Alfajores Marplatenses

Travelers visiting Argentina are likely to bring home a box of Havanna alfajor cookies (or maybe somehavannets) to their family and friends. The famous Havanna alfajor is a little different from most alfajor cookies. The cookies are like chocolate graham crackers, flavored with honey and a hint of orange. Two cookies are sandwiched together with dulce de leche and the whole cookie "sandwich" is dipped in chocolate.

Ingredients:

For the cookies: 12 tablespoons butter, softened 1 cup sugar 2 tablespoona Nutella (chocolate hazelnut spread) 3 tablespoons honey 2 eggs 1 teaspoon vanilla 2 teaspoons orange zest or 1/2 teaspoon orange extract 1 1/2 cups all purpose flour 1/2 cup cornstarch 1/2 cup cocoa powder 1 teaspoon baking powder 12 teaspoon instant expresso powder (optional) 3/4 teaspoon salt

____ For the filling:

1 1/2 cups dulce de leche***SEE NOTE BELOW ____

For the chocolate coating: 12 ounces semisweet chocolate 1 tablespoon vegetable shortening

Preparation: 1. In a small bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, instant

expresso powder (if using), and salt. Set aside.

2. In the bowl of a standing mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, nutella, vanilla, orange zest, and honey and mix well.

3. Add the dry ingredients to the mixture and mix until mixture comes together as a dough. Wrap with plastic wrap and chill for 30 minutes to an hour.

4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

5. On a lightly floured surface, roll out half the dough until it is a little less than 1/4 inch thick. Cut the dough into circles about 2 inches in diameter, and place them on the baking sheets. Repeat with the other half of the dough. Re-roll the scraps of dough and cut out more circles until all of the dough is used.

6. Bake cookies for 10-12 minutes, or until they are lightly puffed and just done. Cookies should be soft and just slightly under-baked.

http://southamericanfood.about.com/od/desserts/r/Havannets-Argentinian-Dulce-De-Leche-Chocolate-Conitos.htm

http://southamericanfood.about.com/od/exploresouthamericanfood/ss/Alfajores.htm



7. Let cookies cool completely. Soften dulce de leche by placing in the microwave for a few seconds. Spread 1 1/2 teaspoons of dulce de leche onto one cookie, then top it with another cookie. Smooth around the edge of the cookie sandwich with a knife. Continue making cookie sandwiches with remaining cookies. Chill cookies for 30 minutes to an hour.

8. On the top of a double boiler, melt the chocolate with the vegetable shortening. Using a fork, dip each cookie into the melted chocolate and cover it completely, tapping the fork on the edge of the bowl to let excess chocolate drip back into the bowl. Place the chocolate-coated cookie on a rack or a piece of wax paper until the chocolate is set.

9. Store cookies in an airtight container in the refrigerator.. Yield: About 40-45 cookies.


topping. You might be able to buy a jar of it at the grocery store, probably wherever the Nutella is, or at a

gourmet foods store or Latin American food store. The easiest thing to do, though, is to just make it:


Microwave Method:

1. Empty 1 can of sweetened condensed milk into a large microwave safe

bowl. It will bubble and get very big, so use a BIG BIG bowl! Microwave on

medium power for two minutes.

2. Remove from microwave and stir with a wire whisk. Be careful; the mixture

and bowl will get very hot and remain that way throughout the process.




Oven Method:

1. Preheat the oven to 425° F (220° C). 2. Pour 1 can of condensed milk or mixture into a glass pie plate or shallow baking dish.







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