Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
From Food Network Kitchens
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.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts
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.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: about 3 1/2 dozen
User Rating:
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