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Recipes >> Desserts >> Rosquitas (Wedding Ring Cookies)

How To...

In a small saucepan bring water, cinnamon and anise to a simmer over moderate heat. Let simmer 12 to 15 minutes, until 1/4 cup liquid remains. Let cool and then strain; discard seeds and cinnamon. Sift flour with salt and baking powder. In a large bowl beat butter with shortening and granulated sugar until smooth and creamy. Add flour mixture 1 cup at a time, alternating with the cooled, spiced water. Mix to a smooth, stiff dough. (If dough is not quite pliable enough to shape, work in 2 or 3 tablespoons water.) To shape cookies: Take 1/4 teaspoon of the dough and roll into small, rope-like strips in the palm of your hand. Then twist the strips around your little finger and fasten ends. Place rings of dough about 1/2 inch apart on ungreased baking sheets. Heat oven to 350 degrees F. Bake cookies 7 – 10 minutes, until lightly browned on bottom. Transfer to a wire rack to cool. Put confectioners’ sugar in a paper bag, add a batch of the cookies and shake to coat. Tip them into a strainer to remove excess sugar.

Recipe is courtesy of: Grace Whitt by way of Redbook Magazine