Best 2 Galletas Maria Recipes
**Galletas María: A Timeless Classic with Endless Variations**
From the bustling streets of Mexico City to the vibrant markets of Madrid, the irresistible aroma of freshly baked galletas María wafts through the air, captivating hearts and taste buds alike. These iconic cookies, also known as galletas de María or María biscuits, have stood the test of time, becoming a beloved staple in households across the globe. With their delicate texture, subtly sweet flavor, and versatile nature, galletas María are not just a simple treat; they are a culinary canvas waiting to be adorned with creativity and indulgence. In this comprehensive guide, we present you with an array of galletas María recipes, each offering a unique twist on this classic delight. From the traditional recipe that pays homage to its rich history to innovative variations that push the boundaries of flavor, our collection promises to satisfy every palate and inspire your inner baker. So, let's embark on a delightful journey into the world of galletas María, where the possibilities are as endless as the smiles they bring.
COCONUT-PEANUT COOKIES: GALLETAS MARIA (COSTA RICA)
Versions of these cookies - named for a Grand Duchess of Russia after her wedding - are popular all over the world, but especially so throughout Spain as well as South and Central America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.
Provided by Food Network Kitchen
Categories dessert
Time 1h2m
Yield about 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes. Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes. Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve. Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
GALLETAS MARIA
These coconut peanut cookies were named for a Grand Dutchess of Russia after her wedding. The cookies are popular all over the world, but particularly through Spain and South and Central America. From the Food Network.
Provided by Annacia
Categories Drop Cookies
Time 1h2m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).
- Stir in the egg, then the flour mixture, taking care not to overmix.
- Stir in the coconut, oats and nuts to make a textured cookie dough.
- Set aside until it gets to room temperature, about 30 minutes.
- Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
- Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
- BAKERS TIPS:.
- You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
Tips:
- Make sure to use room temperature butter and eggs. This will help the cookies spread evenly and bake more evenly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop to drop the dough onto the baking sheet. This will help ensure that the cookies are all the same size and shape.
- Bake the cookies until they are just set around the edges. Overbaking will make the cookies dry and crumbly.
- Allow the cookies to cool completely before storing them in an airtight container.
Conclusion:
Galletas María are a delicious and versatile cookie that can be enjoyed on their own or used in a variety of desserts. They are easy to make and can be customized to your liking. Whether you like them plain or with a variety of toppings, these cookies are sure to be a hit with everyone who tries them.
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