These cookies are traditionally made in Latin America, and use Masa Harina, which is used to make homemade corn tortillas. Rosquillas are gluten free, egg free and vegan friendly if you opt for a plant based butter!
Find this recipe and others on my blog, AmbyCakes!
Step 1: Directions
In a large mixing bowl, cream together butter, sugar vanilla and salt.
Add in remainder ingredients until a firm dough is formed.
Roll dough into balls and place on a parchment lined baking sheet.
Using the back of a flat spatula or cup, gently press down onto dough to form a traditional cookie shape.
Sprinkle with sugar if desired.Bake at 350F/180C for about 30 minutes.
Allow cookies to cool completely before serving.
Step 2: Ingredients
2 Cups Masa Harina
3/4 Cup Butter - softened
1/2 Cup Sugar
1 tsp Vanilla
1 1/2 tsp Baking Soda
1/2 tsp Sea Salt