Cinnamon Almond Meltaway Rosquitas

I love meltaways… I mean… What’s not to like? Sweet, buttery and they really do melt in your mouth.

I really like Martha Stweart’s Lime Meltaways recipe, so I decided to use it here but changing a couple of ingredients ūüėČ since we have this crazy cold weather I decided to use more cozy flavors, like orange, cinnamon and almonds. Also I just got a cute mini doughnut cookie cutter and I couldn’t help but use it! LOL. Here is what you’ll need to make 5 dozen.

3/4 cup unsalted butter, room temperature

1 cup confectioners sugar

2 tablespoons fresh orange juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons plain all-purpose flour

2 tablespoons cornstarch

1 1/2 teaspoon cinnamon

1/4 teaspoon coarse salt

a handful roasted chopped almonds


Place butter and 1/3 cup confectioner’s sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium speed until pale and fluffy. Add the orange juice and vanilla, and mix until fluffy.

Using a fine mesh sieve, whisk together flour, cornstarch, cinnamon and salt into a bowl; whisk together to combine well. Add to butter mixture along, add chopped almonds and beat on low speed until just combined.

Roll the dough between two pieces of parchment paper (about an inch thick) and placing it in a cookie sheet refrigerate for at least 1 hour. If you want to make them the traditional way, divide dough in half. Place each log on an 20 by 30-cm (8 by 12-inch) sheet of parchment. Roll in parchment to form a log 3-cm (1 1/4-inches) in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350F. Cut into doughnut shape with cookie cutter. If going the Martha Stewart’s way, remove parchment from logs; cut into 6-mm¬†(1/4-inch)¬†thick rounds. Space rounds 2.5-cm (1-inch) apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through,¬†until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm,toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

Cookies can be stored in airtight containers at room temperature up to 2 weeks.


Delightful with a cup of tea!



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