How to Make Rosquillos Cookies


1 cup white wine
1 cup of sugar
1 cup of vegetable oil
1 cup vegetable shortening
3 tsp baking powder
2 tbsp anise extract
6 cups flour
granulated sugar for topping


Pre-heat oven to 325 degrees.

Using a hand mixer, combine sugar, vegetable oil, vegetable shortening, and baking powder together in a large mixing bowl. Add white wine and anise extract and mix well. Add flour a cup at a time. The mixture will seem dry or crumbly. You may want to use your hand to mix together the dough as you add the last 2 cups of flour.

Take out a small amount of dough and roll into a rope about 1/3” thick on an un-floured cutting board.

Cut into pieces about 4 inches long and join the two ends to form a doughnut shape or ring.

Carefully place on an ungreased cookie sheet and bake 15-18 minutes or until they become a golden color. Be careful not to burn the bottoms!

Let cool about 10 minutes, so the cookies do not fall apart as you lift them off with a spatula. While still warm, place in sugar to coat the tops

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