Name: Rosca de Reyes Cookies
Prep time: 120 min
Cook time: 10 min
Yield: 5
Cuisine: Mexicana
Ingredients: 2 1/2 cups butter, cut into cubes and at room temperature, for the dough; 1 1/3 cups icing sugar, for the dough; 1 egg, for the dough; 1 egg yolk, for the dough; 2 tablespoons orange zest, for the dough; 3 1/2 cups flour, all-purpose, sifted, for the dough; 2 tablespoons milk, for the dough; 1 cup butter, cut into cubes and cold, for the crust; 1 cup icing sugar, for the crust; 1 cup flour, for the crust; flour, all-purpose, for rolling out; guava paste, cut into strips, for decoration; fruit paste, cut into strips, for decoration; fruit paste, from tejocote, cut into strips, for decoration; apricot jam, for brushing

Preparation

1h 50 mins

10 mins

Low

Preheat the oven to 180 °C. In a mixer with a whisk, mix the butter with the sugar until the butter is creamy, meaning it maintains a smooth and fluffy consistency. Add the whole egg, the yolk, and the lemon zest. Mix for 5 minutes at medium speed.