These cookies taste and look just like little donuts, and with a name like rosquillas, that’s a good thing because it is Spanish for, you guessed it! Donuts. But these are not your ordinary donuts. No nutmeg or cinnamon here. These are fragrant with rum-soaked anise seeds. What’s that you say? Ew? Actually, no. Yum. These were surprisingly very good, and to prove it, we did not share them. Not with anyone.
Sharon Tyler Herbst cautions that the 375F temperature requirement for deep-fat frying is crucial to keep the cookies from becoming grease-soaked rings of soggy dough. Or alternatively, extra-crisp dark brown inedibles. And years and years of experience making donuts with my dad told me she was correct. Thankfully I still have a handy old-fashioned candy/deep frying thermometer and it worked like a charm.
Smaller than donuts, these anise-rum rings are formed by rolling tablespoon-sized mounds of dough into five-inch-long ropes and joining the ends. After the fried rings cooled, I dipped half of each in powdered sugar. Again I say: Yum. No wonder they are long gone.
Oh stop. It’s not like I made them yesterday! I made these cookies just before Thanksgiving. I’m slow with the writing, if not so much with the eating. And to be completely fair, the recipe does not yield more than a few dozen. Also, I don’t live alone.
There are three recipes left, people. Plus a few variations on some that I’ve done and have yet to try, but I don’t think we need to count those, right? Please? Particularly as a few of those variations are on recipes I would really rather not revisit. Rosewater? Shudder.