Perrunillas: 3 Regional Variations for a Perfect Delicacy
Perrunillas, the crumbly, melt-in-your-mouth cookies from Spain, are a sweet reminder of simpler times. Rooted in family traditions and regional pride, these treats are a staple in Andalusia, Extremadura, and Salamanca. Whether you’re a seasoned baker or a beginner, this guide will take you through the secrets to mastering perrunillas while delving into their rich history and cultural significance.
Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- ½ cup Lard or butter (softened)
- 1 Egg yolk (plus one extra for brushing)
- ½ tsp Cinnamon
- Zest of 1 lemon (optional)
- Pinch of salt
- Granulated sugar for sprinkling
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream the lard and sugar until smooth.
- Add the egg yolk, cinnamon, lemon zest, and salt. Mix well.
- Gradually incorporate the flour until a soft dough forms. Let it rest for 10 minutes.
- Roll the dough into small balls and flatten slightly. Place them on the prepared tray.
- Brush the tops with beaten egg yolk and sprinkle with sugar.
- Bake for 12–15 minutes, or until golden brown. Let cool before serving.