Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Watch how to make this recipe.
Galle-Conchas
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- Level: Intermediate
- Total: 2 hr 15 min
- Active: 40 min
- Yield: about 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 217
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 98 mg
These beautiful galle-conchas or galletas de conchas (shell cookies) are inspired by Mexico’s conchas, popular sweet rolls that are topped with sugar paste and scored to resemble seashells. We use a fluffy vanilla cookie dough with a hint of Ceylon cinnamon for the base instead of the traditional dense yeast-risen dough and top it with a cheerful pink, yellow and purple sugar paste Scoring the tops with a concha cutter give the cookies a traditional look, but you can also make the design with a paring knife. The result is an irresistible, eye-catching treat that’s bound to be a hit at your next cookie swap.
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 40 min
- Yield: about 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 217
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 98 mg
Ingredients
Cookie:
Sugar Paste Topping:
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Directions
Special equipment:
a 1 3/4-inch round cutter; a concha cutter- For the cookie: Combine the butter, cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Reduce the speed low and beat in the eggs one at a time until well combined. Add the sour cream and vanilla and beat until soft and fluffy, 3 to 5 minutes.
- Combine the flour, cinnamon, baking powder and salt in a large bowl. Raise the mixer speed to medium and add the flour mixture in three additions. Beat just until combined, about 1 minute. Cover the bowl and place the dough in the refrigerator to chill for at least 1 hour.
- While the dough is chilling, make the sugar paste topping: Combine the shortening, flour, powdered sugar, baking powder, salt and vanilla in a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 to 2 minutes until a smooth paste like modeling clay forms. Do not overwork the paste or the shortening will warm too much and become too soft.
- Divide the paste into three bowls. Add the yellow, pink and purple food dyes each to a bowl. Knead each paste until the colors are incorporated and no streaks remain. If the paste becomes too soft and begins to stick to your hands add 1 to 2 additional tablespoons of flour. Refrigerate the paste for at least 15 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Use a 2-tablespoon cookie or ice-cream scoop to scoop up cookie dough. Spray your hands lightly with cooking spray to keep the dough from sticking and round the dough into a ball. Place it on the baking sheet. Continue with the rest of the dough, placing the balls 2 inches apart on the baking sheet. If dough becomes too soft chill it again.
- Roll each color of sugar paste into a log. Place the logs side by side on a lightly floured piece of parchment and cover with another floured piece of parchment. Use a rolling pin to roll the paste out to a sheet about 1/8-inch thick. Punch out rounds with a 1 3/4-inch round cutter.
- Place the sugar paste circles on top of the dough balls, lightly pressing on them to adhere. Lightly press a concha cutter onto the paste to give them conchas’ signature markings (see Cook’s Note).
- Bake the cookies, rotating the pans halfway through, until slightly puffy and the bottoms are lightly browned, 13 to 15 minutes. Cool the cookies on the pans. Enjoy immediately or store in an airtight container for up to 3 days.
Cook’s Note
If you don’t have a concha stencil you can create your own designs by using a paring knife to lightly score the paste.
