Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups diced apples (peeled and cored)
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, and light brown sugar. Mix until combined.
3. Add the butter and shortening and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
5. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
6. Add the apples, caramel sauce, and pecans and mix until just combined.
7. On a lightly floured surface, roll out the dough to 1/4-inch thick. Cut out circles using a 3-inch cookie cutter. Place the circles on the prepared baking sheet.
8. Bake for 12-15 minutes, or until golden brown.
9. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350 degrees F
Serving Size: Makes 18-20 cookies
Nutritional Information (per cookie):
Calories: 150
Fat: 8 g
Carbohydrates: 17 g
Protein: 2 g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Butter: can be substituted with vegan butter
- Buttermilk: can be substituted with almond milk
- Eggs: can be substituted with flax eggs
Variations:
- Add 1/2 cup of raisins or dried cranberries
- Add 1/2 cup of shredded coconut
- Add 1/2 cup of mini chocolate chips
Tips and Tricks:
- For a crispier cookie, bake for an additional 2-3 minutes
- For a chewier cookie, bake for an additional 2-3 minutes
- For a softer cookie, bake for an additional 2-3 minutes
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a preheated 350 degree F oven for 5-7 minutes.
Presentation Ideas:
Serve the cookies on a platter with a drizzle of caramel sauce and a sprinkle of chopped pecans.
Garnishes:
- Caramel sauce
- Chopped pecans
Pairings:
- Vanilla ice cream
- Hot chocolate
- Apple cider
Suggested Side Dishes:
- Apple crisp
- Apple pie
- Apple crumble
Troubleshooting Advice:
- If the cookies are too dry, add an additional tablespoon of buttermilk
- If the cookies are too crumbly, add an additional tablespoon of butter
Food Safety Advice:
Cookies should be stored in an airtight container at room temperature.
Food History:
Tonta Rosquilla is a traditional Mexican cookie that is made with flour, butter, and sugar. It is usually served with coffee or hot chocolate.
Flavor Profiles:
This cookie has a sweet and buttery flavor with hints of caramel and apples.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a mug of hot chocolate.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Mexican
Taste: Sweet, Caramelized, Spicy, Fruity, Crunchy