1/1 Photo of Spanish Roccos (Galletitas Navidanas)
1 hr 30 mins
Numm Nummery's Note:
This recipe is from my Great Grandmother who immigrated to Hawaii from Granada, Spain on the Heliopolis in 1905. My Grandma would make these cookies for Christmas every year. And now I do too. The sweetness comes mostly from the powdered sugar coated on the outside. If you can't find Muscatel wine you can use a sweet sherry or any sweet dessert wine. These cookies will keep for 2 to 3 weeks in covered container.
My Private Note
Units: US | Metric
- 1Preheat oven to 350.
- 2Heat oil in a small sauce pan.
- 3Add orange peel and fry until the pith (white part) is golden brown.
- 4Add anise seed to orange oil and fry for 2 or 3 minutes more.
- 5Strain the oil into a glass bowl and discard the orange and anise.
- 6Add shortening to oil. Stir till melted.
- 7Add wine to oil.
- 8Add sugar to oil.
- 9Place bowl of oil in refrigerator until cool.
- 10Add flour 1/2 pound at a time. Mix well.
- 11Roll out dough till about 1/2 inch thick.
- 12Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
- 13Place cookies on un-greased cookie sheet.
- 14Bake 10-15 minutes until golden brown.
- 15Let cool and dust heavily with powdered sugar.
Nutritional Facts for Spanish Roccos (Galletitas Navidanas)
Serving Size: 1 (1760 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 150.9
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 0.5 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 0.8 g
- Sugars 0.5 g
- Protein 1.9 g