Galletas Cristal Recipes

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.

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.

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.