Top Traditional Spanish Christmas Cookies

Polvorones are very traditional sweets that have not changed in centuries, with the exception of the use of the modern mixer. These cookies are very flakey and soft and are made with flour, shortening, powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked.

For a crisper version that is not as crumbly, try this Polvorones recipe.

These little anise-flavored rings with wine are light and delicious cookies. They are eaten accompanied by a glass of anise liqueur, but they are equally delicious with a cup of hot tea or coffee for breakfast or at tea time.

Pestiños are flakey and delicate Spanish Christmas cookies from Andalucía, in southern Spain. They are very easy to make and the ingredients are probably already in your pantry – simply flour, anise seeds or flavoring, white wine and oil. Roll, cut and fry. Once fried, dip them in warm honey and enjoy! If you prefer, use this Pestinos Step-by-Step Recipe with photos.

The Canary Islands are located off the western coast northern Africa, and become a true culinary crossroads. Historically, the islands were the first stop on Spanish soil as ships returned from the Americas, and thus they began growing and incorporating foods from the Americas into their diet, such as potatoes, beans, and tomatoes. The traditional Christmas treat called "truchas" are turnovers filled with sweet potato and ground almonds, which are delightful and not difficult to make.

These little cylinders are covered in syrup and powdered sugar. These alfajores are from southern Spain, and are made from ground almonds and hazelnuts, anise and sesame seeds, cinnamon and clove held together with warm honey.