Galletas de Nata

This recipe, from Hungry Sofia blogger Ana Sofia Pelaez, appeared in our 2012 Cookie Advent Calendar. Ana Sofia says: “In our family, everyone remembers these crisp but tender cookies, rumored to come to from Spain to Latin American via an army of grandmothers (and a favorite at my own great-grandmother’s house), a little differently. Made with lightly beaten cream, the cookies are a perfect canvas for wintry spices like anise, cinnamon, and nutmeg, allowing for endless variety and improvisation so that their flavor always surprises.”

Galletas de Nata Galletas de Nata
This recipe, from [Hungry Sofia](http://hungrysofia.com/) blogger Ana Sofia Pelaez, appeared in our [2012 Cookie Advent Calendar](https://www.saveur.com/cookie-advent-calendar-2012/). Ana Sofia says: "In our family, everyone remembers these crisp but tender cookies, rumored to come to from Spain to Latin American via an army of grandmothers (and a favorite at my own great-grandmother's house), a little differently. Made with lightly beaten cream, the cookies are a perfect canvas for wintry spices like anise, cinnamon, and nutmeg, allowing for endless variety and improvisation so that their flavor always surprises."
Yield: makes 6 dozen

Ingredients

  • 2¼ cups flour
  • 12 tsp. baking powder
  • 12 tsp. whole anise seeds, crushed
  • 14 tsp. ground cinnamon
  • 14 tsp. ground nutmeg
  • 14 tsp. kosher salt
  • ¾ cups heavy cream, chilled
  • 8 tbsp. unsalted butter, softened
  • ¾ cups sugar
  • 1 tbsp. lemon zest
  • ½ tsp. vanilla extract
  • ¼ cups sugar
  • 1 egg yolk, mixed with 2 tsp. water for egg wash

Instructions

  1. Whisk together flour, baking powder, anise seeds, cinnamon, nutmeg, and salt in a bowl; set aside. In another bowl, beat cream with a whisk until slightly thickened (it should still be pourable); refrigerate until ready to use. In another bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3-4 minutes. Add beaten cream and zest, and beat until smooth. Add dry ingredients, and mix until just combined. Transfer to a work surface and shape into a disk; wrap with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  2. Heat oven to 350°. Transfer dough to a floured work surface, and using a rolling pin, roll until ¼” thick. Using a 1 ½”-wide round cutter, cut out cookies, and place 2″ apart on parchment paper-lined baking sheets. Bake until edges are lightly golden, about 18-20 minutes.