Traditional Spanish Winter Cookies
There is nothing like the aroma of freshly baked cookies drifting through the house to make you feel all cosy and happy. Add in the warm scents of cinnamon, nutmeg and other winter seasonal smells and you can create a festive feel in your home even on the darkest and dreariest of winter days.
Every country has its own traditional feel-good winter cookie recipes and Spain in particular loves a good bit of baking in the winter months. The local coffee shops and bakeries have cakes and cookies piled high on silver trays under glass counters, and what makes them even more tempting is that the modern concepts of low-fat, low-carb, low-taste compromises are practically unheard of in that corner of the world. Mentioning Splenda to a Spanish cook will either earn you a blank expression or a scornful tut - most likely followed by some forceful encouragement to try their latest batch of cookies, bursting with sugary goodness.
One of the most traditional fillings during winter is 'cabello de angel', which means 'angel hair'. This is a thick, sticky jam made from pumpkin. The flesh is boiled down until the fibers separate into hair-like strands, giving it it's unique appearance and texture. The jam is most often used to fill pastries and cakes, or placed on top of cookies, and is both sinful and moreish. Added cinnamon gives the jam that nostalgic Christmastime flavor that will warm your heart if not your hands on a cold winter day.
The jam is very easy to make, and you can customize it with any spices you like. Once the jam is nearly ready, you can even add dried fruits or berries such as cranberries or raisins to change the color, texture and flavor.
Cabello de Angel
- 6 cup mature pumpkin, skinned de-seeded and cut into cubes.
- 2 cups sugar
- 3 cups water
Boil the pumpkin until it is soft. Drain and separate the strands. Boil for a second time for about ten minutes, and then drain. Mix the sugar and water and bring to a slow boil until the mixture becomes syrupy. Add any additional ingredients such as cinnamon or berries, along with the pumpkin. Let the mixture simmer, stirring continuously, until it has thickened.
One of my favourite recipes combines the convenience of a cookie with the soft, crumbly texture of a cake. The inclusion of pumpkin jam will surprise and delight anyone who you bake these traditional Spanish treats for.
Pumpkin Surprise Cookies
- 2/3 cup olive oil (or shortening)
- 3/4 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
-
1 teaspoon cinnamon
In a mixing bowl, mix the oil and sugar. Add the eggs and beat until the mixture is smooth. Combine the flour, baking powder and salt and gradually add to the mixture. Drop rounded spoonfuls 2 in. apart onto foil. Bake at 400 degrees F. After roughly 5 minutes remove the cookies from the oven and use a spoon to make an indentation in the center of each of the cookies. Spoon some jam into the depression and return to the oven. Bake for a further 5 minutes until lightly browned. Remove to wire racks to cool. Try to stop your family from eating the whole batch in one go!
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