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Rosquitas (Wedding Ring Cookies)

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Rosquitas (Wedding Ring Cookies)
 

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Lots of work but worth it! Great for gifts, holidays and parties. And as the name implies - Weddings!

Ingredients

  • 1/2 c water
  • 2 3" cinnamon sticks, broken into pieces
  • 1/4 t. anise seed
  • 4 c. all-purpose flour
  • 1/4 t. salt
  • 1/8 t. baking powder
  • 1/2 c. lightly salted butter or margarine, at room temperature
  • 1/2 c. vegetable shortening at room temperature
  • 1/2 c. granulated sugar
  • About 1 cup confectioners' sugar

Method


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

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Bonnie Kirkpatrick

Bonnie Kirkpatrick

Influences: health, husband, Mother, friends

Location: Sugar Land, Texas

Favorite Piece of Cooking Equipment: iron skillet

Favorite Recipes: Apricot fried pies, Coconut macaroons

What else?

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