Spanish Roccos (Galletitas Navidanas) – a delicious recipe with vegetable oil, orange peel, anise seed, shortening, muscat wine, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350.
2
Heat oil in a small sauce pan.
3
Add orange peel and fry until the pith (white part) is golden brown.
4
Add anise seed to orange oil and fry for 2 or 3 minutes more.
5
Strain the oil into a glass bowl and discard the orange and anise.
6
Add shortening to oil. Stir till melted.
7
Add wine to oil.
8
Add sugar to oil.
9
Place bowl of oil in refrigerator until cool.
10
Add flour 1/2 pound at a time. Mix well.
11
Roll out dough till about 1/2 inch thick.
12
Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
13
Place cookies on un-greased cookie sheet.
14
Bake 10-15 minutes until golden brown.
15
Let cool and dust heavily with powdered sugar.
1427
kcal
Calories
62
g
Fat
191
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup vegetable oil, 1 1/2 cups orange peel (1 inch squares), 3 tablespoons anise seed, 1 cup shortening, and more.
Yes, Spanish Roccos (Galletitas Navidanas) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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