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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Mediterranean
- 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
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.