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.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , . Bookmark the permalink.

One Response to Rosquillas

  1. dawnk777 says:

    I have a feeling that these wouldn’t last long at my house, either!

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