Quince cheese cookies, or “pastas de membrillo,” are a delightful treat that captures the essence of sunshine in every bite. Originating from Spain, these cookies offer a unique flavor profile that combines the sweet, floral notes of quince paste with a buttery, crumbly crust. If you’re looking for a unique and delicious cookie to impress your family and friends, look no further! This recipe will guide you through each step, ensuring perfect results every time.
Let’s Gather Our Ingredients
Before we embark on our baking journey, let’s gather everything we need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup quince paste, at room temperature
- 1 egg white, lightly beaten, for egg wash
- Sugar, for sprinkling
Optional ingredients:
- 1/4 cup almond flour (for a slightly nutty flavor)
- 1 teaspoon ground cinnamon (for a warm, comforting flavor)
Pro-tip: Using high-quality quince paste makes a significant difference in taste. Look for a brand that uses minimal added sugar and has a deep, rich flavor.
Tools of the Trade
You’ll need a few essential tools to bring these cookies to life:
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Pastry brush
Crafting Our Quince Cheese Cookies: A Step-by-Step Guide
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Cream Together Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie texture.
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Incorporate Egg Yolk & Vanilla: Beat in the egg yolk and vanilla extract until well combined. Remember that overmixing at this stage can result in tough cookies, so mix just until the ingredients are incorporated.
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Gradual Addition of Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
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The Art of Chilling: Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough allows the gluten to relax, preventing the cookies from spreading too much during baking.
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Rolling & Cutting: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out desired shapes.
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Quince Paste Filling: Cut out an equal number of shapes using a smaller cookie cutter. Place a teaspoon of quince paste in the center of each cookie, then top with a cut-out cookie, gently pressing the edges to seal.
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Egg Wash & Sugar Sprinkle: Brush the tops of the cookies with the egg wash and sprinkle generously with sugar.
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Baking Time: Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
