Prep 15 mins
Cook 12 mins
Suspiro, or "sigh," is the generic name for these kinds of cookies, which are as light as a sigh. Cudillero is a town in north-western Spain.
- 1 cup butter, softened
- 3⁄4 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- powdered sugar
- Put the butter in a bowl and add the sugar, little by little, beating until the mixture is creamy.
- Blend in the egg and beat until light. Mix the flour and baking powder and blend along with the vanilla into the creamed mixture until a stiff dough forms.
- Knead lightly and divide into 2 parts. Roll each part to make a 2-inch diameter log. Wrap in waxed paper and foil and chill at least 1 hour or up to 2 weeks.
- Cover baking sheets with parchment paper or lightly grease them.
- Preheat oven to 375°F Cut dough into 1/4 inch thick slices. Place on baking sheet about 2 inches apart. Bake for 10 to 12 minutes until golden. Allow to cool on the baking sheets, then dust with powdered sugar. Store in an airtight container. Makes 3 dozen cookies.
- My appologies for skipping a few ingredients.
I have made many cookies and the recipes were on target, but this one did not work. I agree that 4 cups of flour is too much or an ingredient is missing. They were hard as rocks and had to throw them out.
After making many great recipes from recipezaar. I was anxious to try this simple one for Spanish cookies - especially since I live in Spain. Unfortunately, this one just did not result in a "sigh". I followed the recipe exactly and hate to admit that it just does not work. I believe either a key ingredient is missing (a leavening agent?) or the proportions are out of whack. It's virtually impossible to mix four cups of flour and still have a dough that stays together without crumbling. I had to stop after 3 and 1/2 cups of flour. After 12 minutes in the oven, the cookies were still soft and not the least bit browned. I let them cook around 20 minutes. The result was an edible dough. Not recommended.