Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely chopped toasted almonds
- 1/2 cup coarsely chopped dried apricots
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup coarsely chopped pitted dates
- 1/2 cup coarsely chopped pitted prunes
- 1/2 cup coarsely chopped pitted figs
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes.
4. Add the egg and vanilla and mix until combined.
5. Add the dry ingredients and mix until just combined.
6. Add the almonds, apricots, cranberries, dates, prunes, and figs and mix until evenly distributed.
7. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness.
8. Cut out cookies with a cookie cutter and place on the prepared baking sheet.
9. Bake for 12-15 minutes, or until lightly golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per serving):
Calories: 150
Fat: 6 g
Carbohydrates: 21 g
Protein: 2 g
Substitutions for Ingredients:
- Butter: You can substitute vegan butter or coconut oil for the butter.
- Brown Sugar: You can substitute coconut sugar or maple syrup for the brown sugar.
- Nuts: You can substitute any other type of nut or seed for the almonds.
Variations:
- You can add 1/2 cup of chocolate chips or chopped dark chocolate to the dough for a chocolatey twist.
- You can add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced version.
- You can add 1/4 cup of shredded coconut for a tropical twist.
Tips and Tricks:
- Make sure to use room temperature butter for best results.
- Toasting the nuts before adding them to the dough will add a deeper flavor.
- If the dough is too sticky, add a little more flour until it is easier to work with.
Storage Instructions:
Galletas Pesquera with Brown Sugar can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Galletas Pesquera with Brown Sugar can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
Galletas Pesquera with Brown Sugar can be served on a platter with a variety of other cookies or as part of a dessert platter.
Garnishes:
Galletas Pesquera with Brown Sugar can be garnished with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
Galletas Pesquera with Brown Sugar pairs well with a cup of hot coffee or tea.
Suggested Side Dishes:
Galletas Pesquera with Brown Sugar can be served with a scoop of ice cream or a dollop of whipped cream.
Troubleshooting Advice:
If the cookies are too dry, add a little more butter to the dough. If the cookies are too soft, bake them for a few minutes longer.
Food Safety Advice:
Make sure to use fresh ingredients and to store the cookies in an airtight container.
Food History:
Galletas Pesquera is a traditional Spanish cookie that is usually served during the holidays.
Flavor Profiles:
Galletas Pesquera with Brown Sugar has a sweet, nutty flavor with hints of dried fruit.
Serving Suggestions:
Galletas Pesquera with Brown Sugar can be served as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Spanish
Taste: Sweet, Buttery, Nutty, Caramelized