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Reganadas - Day of the Dead Cookies
Products Used
0
1
2
Prep Time:
1h 20m
Bake/Cook Time:
10m
Yield:
3 dozen
Regañadas Cookies (Galletas Regañadas) are biscuit-like shortbread cookies traditionally baked during the Day of the Dead season in Mexico. Buttery, crumbly, and rolled in a combination of powdered sugar and cinnamon when warm from the oven, Reganadas are part of the offerings to departed family and friends.
Las galletas reganadas se hornean durante la temporada del Día de Muertos en México. Originarias de la región de San Luis Potosí, México, las reganadas son galletas ligeramente endulzadas. Recién salidos del horno se enrollan en un azúcar con canela.
Products Used
Ingredients
- 2 cups shortening
- 4 cups all-purpose flour*
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 egg, separated
- 3/4 cup Imperial Sugar Light Brown Sugar
- 4 teaspoons ground cinnamon
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- In a bowl cream shortening until light and creamy.
- In another bowl whisk together flour, baking powder, cinnamon, and salt.
- Gradually mix flour mixture to creamed shortening.
- In a bowl beat egg white until stiff peaks form. Fold in egg yolk and brown sugar.
- Add egg mixture to batter, continue mixing until combined and smooth, scraping sides of bowl as necessary.
- Divide dough into 2 sections, cover with plastic wrap and chill for 1 hour.
- Preheat oven to 375°F.
- Combine powdered sugar and cinnamon.
- Place dough on a lightly floured surface, roll dough to 1/3-inch thick.
- Using 1-inch round cookie cutter, cut out shapes of dough.
- Place on baking sheet 1 inch apart. Bake 8-10 minutes or until the edges are golden brown.
- Allow to cool a few minutes on baking sheet, while still warm roll cookies in cinnamon sugar mixture.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.
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