Swireet ., S•••do Oell•tu Cuc•• (Colomblen Gingerbread Cookies I

GellltN Cucaa Recipe I How To Make Colombia ..

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Printable Recipe

GALLETAS CUCAS (COLOMBIAN GINGERBREAD COOKIES) Oick aqul para vcn;i6n en <'J;pafiol

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10-12 large cookies

• 3 cups (420 g} all purpose flour

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1/• tsp ground cloves

• 1 tsp baking soda

• ¼ tsp salt

• 1 stick (113 g/8 tbsp/½ eup} unsalted butter at room temperature

_• 1 cup (200 g} packed dark brown sugar

• ¼ cop (60 ml/2 oz) molasse6

• ½ cup (120 ml/4 oz) water

• 1 large egg

Directions

1. Pre-beat oven at 350°F (18o0C).

2. In a large bowl mix the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.

3. In a large mixer or large bowl cream the butter and brown sugar. Add the molasses, water and large egg and mix again. Slowly add ½ the amount of flour mixture and mix just enough to combine it. Now add the rest of tbe flour and mix to incorporate. Make sure to scrape the sides of the bowl to make sure all the ingredients have been mixed well.

4- Place the dough on a floured surface and start kneading while adding more flour until you get a smooth consistency and it's no longer sticky. Depending on the weather you may end up adding between 1/•-½ aip (35-70 g) of additional flour.

5. Roll out the dough with a rolling pin to about 112 inch (1,27 cm) thick. Then, using a large cookie cutter or eYeD a glasa (It works great!), cut out the cookies and place them on a baking sheet covered with

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Surinamese Butter Cookies {Boterbiesjes)

12/5/18, 2 40 IJM

Surinamese butter cookies, or boterbiesjes are a delicious butter cookie topped with a currant or rais Surinamese butter cookies are super easy to make.

~Type

~ Cuisine

, Prep Time

~Cook Time

"Servings

INGREDIENTS

Cookies

Surinamese Recipes

10 minutes

15 minutes

i 60 ; I cookies

• 2 cups all-purpose flour 250 g

• 1.5 tbsp cornstarch 15 g

• 1/2 tbsp baking powder 7.5 g

• 1 cup butter 250 g

• 1 cup confectioner's sugar 125 g - sifted

• 1 tsp lemon zest

• 1/4 cup raisins and/or currants 40 g (a big handful)

INSTRUCTIONS

•••••

1. Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper.

2. Sift flour, cornstarch and baking powder and set aside.

3. Add butter, sugar and lemon zest to a bowl and mix till creamy. When the butter is creamy, add the flour mixture in small increments.

4. Roll little balls of the dough and put the balls on a baking sheet lined with parchment paper. Top with a raisin or current. and press the dough lightly. You could omit the raisins and currents, in that case, just press the balls slightly.

5. Bake in the oven for approximately 10-15 minutes, unt il golden.

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Polvorones (Sweet Almond Cookies) (::;"c_ u.a..d.0Y-

INGREDIENTS

1 can sweetened condensed milk (14 ounces) 2 eggs ¾ cupunsalted butter, at room temperature 3 cups all-purpose flour 1 tablespoon baking powder *confectioners' sugar, for dusting

DIRECTIONS Preheat the oven at 390° F. In a food processor, pulse the almonds until fine. In a stand-alone mixer fitted with a paddle attachment, combine sweetened condensed milk, eggs, and almonds, beating at medium speed. Add the butter to the mixture, 1/4 cup at a time, beating at medium speed until the ingredients are combined. The mixture will have small bits of butter throughout. Add the flour, 1 cup at a time, beating at low speed. Add the baking powder and beat at low speed until combined. The dough will have a sticky consistency. With some flour in the palm of your hands, pinch a portion of dough and roll it between your palms to form a ball the size of a golf ball. Place the ball on a baking sheet lined with parchment paper. Repeat the process with the rest of the dough, leaving a couple of inches between each cookie. Bake in the preheated oven for 10 to 12 minutes. The cookies will crack slightly on the top. Insert a toothpick within the cracks to test for doneness. If the cookie is done, the toothpick will come out clean. While still warm, roll the cookies in a generous amount of confectioners' sugar. Serve.

Bolivia Tawa-Tawas 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon butter 2 eggs ½ cup water or milk 2 cups of butter Honey for dippin

In a large bowl, sift flour, baking powder, and salt together. Add butter and mix well. Add the beaten eggs and then water or milk, little by little. mixing very well after each addition until the dough is smooth.

Place the dough on a table. slightly sprinkled with flour, and knead it. Let it rest for ten minutes, covered with a dish cloth or towel.

Divide the dough in half. Working with one half at a time. stretch it out until it becomes very thin (about a tenth of an inch). Cut the dough into small rhombus-shaped pieces, approximately 2" wide. Then cover them with a cloth. Repeat the process with the remaining half of dough.

In a large, tleavy-bottomed pan, heat oil at a high temperature. Fry several pieces simultaneously. Once ~ are golden on one side, tum them over until they are golden on the other side too.

Remove the tawa-tawas from the frying pan, drain them and place them on a paper towels to absorb oil. Finally, ~ them in a tray and ~our cane honey over them. If desired, s~rinkle with fi!N___~ as weH.

~ : 601WcHnch ~ tawa-tawas.

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Ingredients

~ egg whites 4

1/ 4

\ '¾ cup granulated sugar

I/ '1 teaspoon salt

• tablespoon honey

7- cups shaved coconut (unsweetened)

t teaspoon vanilla

2

I /4

• J '1 cup all-purpose flour Directions

In a medium-sized pot, combine all the ingredients and mix well.

•

•

Cook over medium-low heat while constantly stirring. When the mixture is thick and bubbling, remove from heat. This should take 12-15 minutes, but be careful to not over-cook or let the contents turn brown.

•

When finished, transfer to a bowl to stop the cooking process and let cool for 1 O minutes. The mixture should be comfortable to touch (not hot) when forming the cookies.

•

Next pre-heat your oven to 350°F and cover a baking sheet with a silicone baking mat or parchment paper.

•

To form the cocadas, take small spoonfuls of the prepared coconut - about 1 1 /4-inch wide - and place over the covered baking sheet. The cookies can be placed close together since they won't rise in the oven.

•

2

3

6

Bake for 18-20 minutes until the cookies look like they're about to burn, to get a nice, crispy outside. Remove from the oven and let cool on the sheet before storing.

2o

• • • • • • • •

Peru- Peruvian Caramel Cookies

1 ½ cups unsalted butter 1 cup confectioners' sugar 2 tablespoonsgranulated sugar ¼ teaspoon salt ¼ teaspoon caramel extract ¼ teaspoon vanilla extract ¼ cup caramel chips 3 cups flour

1. Cream butter with confectioners' and granulated sugar until fluffy. 2. Stir in remaining ingredients. 3. Wrap and chill 30 minutes. 4. If chilled longer let it warm up until it can be rolled. 5. Or, whack it with a rolling pin until it cooperates. 6. Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie

sheet. 7. Bake at 350° for 12-14 minutes. 8. Cool cookie sheets between batches. 9. Cool cookies on wire rack. 10. Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way

they were meant to be eaten. 11. They will tum soft after setting.

Guyana- Dutch Sugar Cookie

2/3 cup flour 1 ¼ cup brown sugar

2 tablespoons of butter (room temp)

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Mix all ingredients. Bake in moderate oven until light brown; do not roll but drop a teaspoonful of the mixture about 4 inches apart in well buttered tins.

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~ Dulce de l~eche Shortbread Thun1bprint C'»okies

y1.td;~ES cook time: 11 MINUTtS total timt: 45 MINUTES

Buttery shortbread thumbprint coo/ties filled with rich and creamy ~ulce de leche.

Ingredients: • 1 cup (2 sticks) unsalted butter, room temperature

• 2/3 cup granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 2 1/4 cups (11.5 ounces) all-purpose flour

• 1/2 teaspoon kosher salt

• 6 ounces dulce de leche*

Direcdons: 1. Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment

paper or a silicone baking mat.

2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 1

to 2 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough

comes together in a ball.

3. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with the ball of

your hand, then gently press your thumb or the back of a small spoon into the center of the cookie to leave

a shallow indentation.

4. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven.

Gently press the back of a spoon to re-define thumbprints, and then fill each with approximately 1/2

teaspoon dulce de leche (more/less depending on the size of your thumbprints). Return to oven and bake

for an additional 3 minutes, or until filling levels out and bottoms of cookies are lightly golden. Transfer

cookies to wire racks to cool

• I used Trader toe's brond Dulce de Leche here (because it's awesome) but Nestle's Lo Lechera brand comes in cans

and is readily available at most supermarltets (loolt in baking aisle by the sweetened condensed milk). You can also

malte your own if you have the patience. Do not substitute caramel sauce here as it is much too thin.

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Uruguay

ingredients: f or the churros bites: 1-1/ 2 cups all purpose flour 1 tsp baking powder 1/ 2 tsp salt 1/ 4 tsp cinnamon 1/ 4 tsp ground nutmeg 1/ 2 cup granulated sugar 1/ 3 cup unsalted butter, at room temperature 1/ 2 tsp pure vanilla extract · 1 egg 1/ 2 cup milk

for the cinnamon sugar topping: 1/ 4 cup butter (1/ 2 stick) 1/ 2 cup sugar 1-1/ 2 tsp cinnamon

directions: Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking sprey.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set ' aside.

In the bowl of an electric mixture, beat together the sugar and butter on medium-high speed until light and fluffy, a.bout 2-3 minutes.

Add the egg and vanilla and beat until well combined.

With the mixer on low speed, slowly alternate adding the flour mixture and milk; startiig~d,.:. ending with the flour. Mix until just incorporated. :('

Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just go1'-i. brown.

While the ehurro bites are baking, melt butter in a bowl and combine cinnamon and.a~ in shallow dish,

~ en churr(? Qites are done, immediately remove from the pan and dip each bite in the.tb~ and roJl in the cinnamon sugar mixture. Enjoy immediately or store in an airtight coutaiDerfor#t .6-9m . > * .. ,

Brazil

lngrediems

cup granulated sugar

cup packed bro\, n sugar

cup shorten ing

teaspoons vanilla

egg

cups all-purpose flour

to 2 tablespoons instant coffee granules or cr) stals

teaspoon baking po\,der

teaspoon salt

teaspoon ground cinnamon

eup chopped B,azil i,Hts-

milk chocolate stars (from 14-oz bag)

3/4

1/ 4

1/2

2

I 1/2

1

1/2

1/2

1

36

Heat oven to 350°F. Grease cookie sheets with shortening or cooking spra) . In large bowl. beat sugars and shortening with electric mixer on medium speed. scraping bowl occasional!} , until well blended. Beat in vanilla and egg. On low speed. beat in flour. instant coffee. baking powder. salt. cinnamon and I cup nuts until dough forms.

Shape dough by tablespoonfuls into balls. Place 2 inches apart on cookie sheets.

Bake 12 to 15 minutes or until golden brown. Immediately top each cookie with I chocolate star. Remove from cookie sheets to cooling rack; cool 5 minutes (chocolate will soften). Spread chocolate over cookies to frost. Sprinkle with additional chopped nuts.

Coco Crinkle Cookie

v½ teaspoon of salt

vlh cup of powdered sugar

v½ cup vegetable oil

· (/4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

/ 4 eggs

/ 2 cups Gold Medal™ all-purpose flour

/'2 teaspoons of baking powder

Venezuelan Papitas de Leche Prep Time

5 mins Cook Time

15 mins Total Time

20 mins Servings: 60

Ingredients • 2 cups dry whole milk • 3 1/4 cupconfectioners sugar • 1 can ( 14oz) La Lechera Sweetened Condensed Milk

Instructions 1. Mix dry milk and confectioners sugar in a medium bowl, until

combined. Add sweetened condensed milk and stir with a spatula until smooth and firm. You may need to knead by hand to achieve a smooth texture.

2. Using your hands, roll into balls. Place them on a parchment­lined baking sheet.

3. Add a clove in the center of each papita de leche, if desired, and enjoy.

Recipe Notes Store in a dry, sealed container like tupperware or a glass jar