READY IN: 32mins
Recipe by pastry princess

Spanish cookies

Top Review by Karen Elizabeth

These were great and so easy! lacking brandy, I substituted sherry, I don't know that it made a difference! I'm not a great baker, so I was pleased to find that this recipe behaved itself beautifully and gave me perfect little almost shortbready-crisp biscuits, they were perfect! I had halved the recipe, Because my baking is often a bit hit-and-miss, next time I will make the full amount because these are almost gone already, my DD1 took half of them back with her to varsity and I think she would have liked to take them all.... Thanks pastryprincess! Made for PAC Spring 2008

Ingredients Nutrition


  1. Preheat oven to 375°F
  2. Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
  3. Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.

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