Reganadas cookies are baked during the Day of the Dead season in Mexico. From the region of San Luis Potosi Mexico reganadas are lightly sweetened crumbly shortbread cookie. Warm from the oven they are rolled in cinnamon sugar.
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My Abuelita enjoyed baking. She always invited me into the kitchen to help her bake, and I truly cherish these memories. When Day of the Dead seasons begins, I always try to find a recipe that I know she would love loved baking.
Reganadas cookies are lightly sweetened, crumbly shortbread-like cookies that are perfect for a light after dinner dessert or even better the next day with a steamy cup of café.
Day of the Dead is celebrated between November 1st and 2nd. Families commemorate the day by creating an alter or ofrenda in their homes to welcome them with food and drinks they enjoyed in the past. Today I want to share how I prepare my altar with Imperial sugar.
From the region of San Luis Potosi Mexico reganadas are lightly sweetened crumbly shortbread cookie. Warm from the oven they are rolled in cinnamon sugar.
Today I am teaming up with my sweet friends over at Imperial sugar to share how to make Reganadas at home.
Reganadas
Prep Time: 1 hour 20 minutes
Bake Time: 10 minutes
Yield: 3 dozen
2 cups shortening
4 cups flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 egg, separated
3/4 cup Light Brown Sugar
4 teaspoons ground cinnamon
1 cup Confectioner’s Powdered Sugar
In a bowl cream shortening until light and creamy.
In another bowl whisk together flour, baking powder, cinnamon, and salt.
Gradually mix flour mixture to creamed shortening.
In a bowl beat egg white until stiff peaks form. Fold in egg yolk and brown sugar.
Add egg mixture to batter, continue mixing until combined and smooth, scraping sides of bowl as necessary.
Divide dough into 2 sections, cover with plastic wrap and chill for 1 hour.
Preheat oven to 375 degrees.
Combine powdered sugar and cinnamon.
Place dough on a lightly floured surface, roll dough to 1/3 inch thick.
Using 1 inch round cookie cutter, cut out shapes of dough.
Place on baking sheet 1 inch apart. Bake 8-10 minutes or until the edges are golden brown.
Allow to cool a few minutes on baking sheet, while still warm roll cookies in cinnamon sugar mixture.
Fun recipes also made in collaboration with Imperial Sugar –
Blackberry Coconut Tamales, sweet tamales.
- 2 cups shortening
- 4 cups flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 egg separated
- 3/4 cup Light Brown Sugar
- 4 teaspoons ground cinnamon
- 1 cup Confectioner’s Powdered Sugar
-
In a bowl cream shortening until light and creamy.
-
In another bowl whisk together flour, baking powder, cinnamon, and salt.
-
Gradually mix flour mixture to creamed shortening.
-
In a bowl beat egg white until stiff peaks form. Fold in egg yolk and brown sugar.
-
Add egg mixture to batter, continue mixing until combined and smooth, scraping sides of bowl as necessary.
-
Divide dough into 2 sections, cover with plastic wrap and chill for 1 hour.
-
Preheat oven to 375 degrees.
-
Combine powdered sugar and cinnamon.
-
Place dough on a lightly floured surface, roll dough to 1/3 inch thick.
-
Using 1 inch round cookie cutter, cut out shapes of dough.
-
Place on baking sheet 1 inch apart. Bake 8-10 minutes or until the edges are golden brown.
-
Allow to cool a few minutes on baking sheet, while still warm roll cookies in cinnamon sugar mixture.
Prep Time: 1 hour 20 minutes
Bake Time: 10 minutes
Yield: 3 dozen
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