Galletas con Chochitos: Mexican Butter Cookies with Sprinkles
Our recipe today is a bit of a mystery. In the lead up to posting these delicious, festive butter cookies I’ve been scouring the internet on the prowl for a bit more information to share with you about them. Unfortunately, all I’ve been able to dig up is recipes without further description. over and over. And well, that’s what I started with. Just a recipe and a name. In frustration I decided to translate the recipe name from Spanish to English, in the hopes that this would help direct my search. And that’s where things took a turn for the… inappropriate/interesting/glorious (depending on your perspective). I started with google: “Galletas con Cochitos” I told google. “cookies pussy” it replied. So I tried another translating tool, and again I got the translation “pussy cookies.” Different, sure, but the sentiment remained. So I asked Fred, whose Spanish is far better than mine, if this could possibly be. He said he was pretty sure that cochitos was the diminutive form of pussy. hmmmmm….
Well, apparently either Saveur was playing a practical joke on its readers or I’m missing something. Either way, I’ve decided that the title is kind of appropriate. I mean, take a closer look at these cookies. And then consider that according to Saveur they usually have chocolate sprinkles instead of multi colored ones. Are you seeing what I’m seeing? So, for lack of information to the contrary, I’ve decided that these are celebratory cookies for wonderous who-ha’s! Score! I can certainly toast to that!
P.S. If you have information regarding the origin/actual translation of these cookies, please let us know!
Galletas con Chochitos: Mexican Butter Cookies with Sprinkles (adapted from Saveur)
(makes three dozen cookies)
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cups sugar
8 tbs (1 stick) butter, softened
1 tsp vanilla extract
3 eggs, whites and yolks divided and whites lightly beaten
Preheat your oven to 300 and line two cookie sheets with parchment.
First, whisk together your flour, salt and baking powder, and set aside. Using a hand or stand mixer, cream your sugar, butter, and vanilla until fluffy. Add the egg yolks one at a time beating the mixture briefly between each one to incorporate it. Next, add your dry ingredients and mix them in on a low speed until they are completely incorporated and the dough is of a homogenous texture.
Gather your dough together and form into a ball, then roll out the ball into a foot long rope. Cut the rope into three even pieces. One by one, take each piece and roll it out into a foot long rope and cut the rope into 12 even pieces, each one inch long. Take each inch long piece, roll it into a ball, then flatten it into a small disk by smooshing it with the palm of your hand. Transfer the disks to a lined baking sheet and poke a hole in their centers using your pinkie finger. Once you’ve prepared all of your cookie disks, place them in the refrigerator for one hour to chill.
After an hour, remove the baking sheets from the fridge. Working as quickly as you can, coat each disk with the beaten egg white, and then dip into sprinkles to coat. Once all the cookies have been sprinkled, bake for 15-18 minutes. Remove from the oven and allow to cool on the baking sheets for a few minutes before attempting to remove the cookies to cool completely on wire racks.