Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dulce de membrillo, chopped into small pieces
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped dulce de membrillo.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 80mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the salt in the recipe to 1/4 tsp.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
- Any type of fruit paste or jam can be substituted for the dulce de membrillo.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the dough for extra crunch.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Use cookie cutters to cut the dough into festive shapes for special occasions.
Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe for easier mixing.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 3-5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle chopped nuts or dried fruit over the cookies for added texture and flavor.
Pairings:
Serve the cookies with a cup of coffee or tea for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before shaping.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to wash your hands and all utensils before starting the recipe to prevent contamination.
Food history:
Dulce de membrillo, also known as quince paste, is a traditional Spanish dessert made from quince fruit. It is commonly used in pastries and desserts, and is often paired with cheese.
Flavor profiles:
These cookies have a buttery, slightly sweet flavor with a hint of tartness from the dulce de membrillo.
Serving suggestions:
Serve these cookies as a sweet snack or dessert, or bring them to a party as a homemade treat.
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Region: Spanish