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.
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.
Find the complete recipe here for Reganadas.
This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.
While you’re there, be sure to follow my profile for my latest recipes with Imperial Sugar – there is so much yumminess coming your way!
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