• Cooking Time: 25 min
  • Servings: 12
  • Preparation Time: 35 min
  • 250 gr vegetable shortening.
  • 70 gr salted butter.
  • 250 gr sugar.
  • 500 gr self raising flour.
  • 1 teaspoon cinnamon.
  • 1 tablespoon vanilla extract.
  • A pinch of clove.
  1. 1- 1- Cream together shortening, butter and sugar with an electric mixer. 2- 2- Add the vanilla and spices. 3- 3- Add 450 gr flour, if the dough is too sticky and the rest of the flour. Let rest for about 20 minutes and make small balls of dough and with a finger or a fork press the center of the cookies. Place them on a greased jelly roll pan and bake 190°C until they are light brown on the bottom. 4- 4- Let them cool on a rack Notes: you can dust them with icing sugar after baking or decorate them with a cherry before baking. I decorated mine with shredded peanut. To add the flour: if you have a KA or similar there’s no problem, if you don’t add flour first with a wooden spoon and then knead with your hands.Remember - If something is worth doing, it is worth doing right! Cultivate the do-it-right attitude and habit. Baking demands
  2. accuracy and care. Unlike other kinds of cooking, such as soups or stews, you cannot improvise or substitute ingredients. Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!3
  3. picture from Darwin Quintero
”These cookies are incredibly delicious and if you try one you’ll keep trying…believe me. The name comes from the texture of these cookies, well I do not know how to translate it but it has to do with dust although they are not dusty, they should be named sandy because they are more like wet beach sand… The house smells so good when they are in the oven and they are so delicious especially when you dunk a cookie in hot cocoa, it is so comforting . Comfort Venezuelan Food with Carlos.The date of birth of these delicacies are not held back to the time I found in the blog estampas that it was conceived at the time of Spanish colonization. Convents became small factories of those delicacies. The nuns of Santa Rosa seminars and Las Mercedes, among other venues, took great pains to produce local pastries, jealously guarding their culinary secrets, which caused women brown, black and Indian that stood by, soon imprimieran creating personal touch a new delicacy. Fuentes and Hernandez refer to the crisis caused by the First World War disrupted, among other things, the provision of supplies to the Venezuelan ports, allowing incorporate definitely the dessert menu, those made with tropical fruits. So, premiered the twentieth century the delicate guava, followed, later, of the Floating Island and fruit salad. Here are just some of the best known in the local repertoire, within which are the true stars of pastries and cakes (banana, jojoto, cheese, honeyed ...), the very insults and mango jellies guava (led jelly!, led jelly!), the inevitable regional delicacies: sweets polished Tachira, which usually come back in the suitcase of a tourist, and Zulia irreplaceable: faked eggs, sweet and hicacos of limonsón in syrup. The list is long. Fortunately, many of the omitted then have their special place over this alphabet, fed so many voices. Enjoy this recipe and it is authentic Venezuelan Cuisine, I am so Proud to present it here in Bake Space.