Iglesia Santa Rosa de Lima is a traditional Peruvian anise-flavored cookie, named after the patron saint of Lima and the Philippines. These crisp, golden cookies are subtly sweet with a fragrant hint of anise and a tender, crumbly texture. They are a beloved treat during religious festivals and family gatherings, and this recipe delivers a genuinely delicious version that is easy to make at home.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large egg yolks
- 1 tablespoon anise seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk (plus more if needed)
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- In a small dry skillet over medium heat, toast the anise seeds for 1-2 minutes until fragrant, shaking the pan frequently. Remove from heat and let cool completely.
- In a medium bowl, whisk together the flour, baking powder, salt, and cooled anise seeds.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg yolks and vanilla extract, beating until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix just until a soft dough forms. If the dough seems too dry, add an extra tablespoon of milk; if too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a round cookie cutter (about 2 inches / 5 cm) to cut out cookies. Re-roll scraps and cut again.
- Place cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers will still look pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Tips
- Chilling is essential: Do not skip the chilling step. It prevents the cookies from spreading too much and makes the dough easier to handle.
- Anise substitute: If you don’t have anise seeds, you can use 1 teaspoon of anise extract. Add it with the vanilla, and reduce the milk by 1 tablespoon.
- Uniform size: For even baking, use a cookie scoop or roll the dough into balls and flatten slightly with a glass. This ensures all cookies finish at the same time.
- Don’t overbake: These cookies are meant to be crisp but not hard. Remove them when the edges just start to brown; they will firm up as they cool.
Serving Suggestions
Serve these cookies with a cup of Peruvian coffee, hot chocolate, or a traditional herb tea like manzanilla (chamomile). They also pair beautifully with a glass of cold milk for a simple dessert. For a festive touch, arrange them on a platter with fresh fruit and a sprinkle of powdered sugar.
Variations
- Lemon zest: Add 1 tablespoon of grated lemon zest to the dough for a bright, citrusy twist.
- Chocolate dip: Dip half of each cooled cookie in melted dark chocolate and let set on parchment paper.
- Spiced version: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the flour mixture for a warmer spice profile.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well: place in a single layer in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 15 minutes before serving. To refresh crispness, place them in a 300°F (150°C) oven for 3-5 minutes.
Frequently Asked Questions
Can I use margarine instead of butter? Yes, but the flavor and texture will be slightly different. Butter gives a richer taste and a crisper texture. If using margarine, make sure it is the stick kind, not the spreadable tub variety.
Why did my cookies spread too much? This usually happens if the dough was not chilled long enough, or if the butter was too soft. Make sure your butter is softened but not melted, and chill the dough for the full hour.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling and baking.
What if I don’t have anise seeds? You can substitute with fennel seeds for a similar licorice flavor, or use 1 teaspoon of anise extract. If using extract, add it with the vanilla and reduce the milk by 1 tablespoon.
Can I make these cookies without eggs? Yes, you can replace each egg yolk with 1 tablespoon of water mixed with 1 teaspoon of ground flaxseed. Let it sit for 5 minutes to thicken before adding to the butter mixture. The texture will be slightly less tender.
How do I know when they are done? The edges should be lightly golden, and the centers should look set and slightly pale. They will continue to firm up as they cool, so don’t wait for them to brown all over.
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- Jalebi Street Food Recipe: Crispy, Syrupy Indian Pretzels
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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