Rosquillas (Nicaraguan Cookies)

I put off the Nicaraguan dessert recipe until the very last moments of the month - partly because I have felt unseasonably lazy and partly because of the fact that the recipe calls for lard (something with which I am not too fond or familiar).  I'm ashamed to have gotten so far behind on this month's food expedition, especially with a sweet treat; but, alas, that's how it goes.  So, cramming it all in before the end-of-the-month self-imposed deadline, I went ahead and tried to make this ridiculous not-so-daunting though somehow-still-terrifying recipe. 

Call me a weenie.  I've been more chicken than normal this month.  Even though a good friend's sister recommended this recipe - and, she should know about good food in Nicaragua since she was born there -  I nonetheless grew fearful when I read about the making of rosquillas.  Typical rosquillas call for cheese (queso seco, more specifically), masa (the kind for making corn tortillas) and two types of lard (from a pig and a cow).  Not the typical ingredients I am used to using.  But, in such cases of extreme kitchen awkwardness, I try to remind myself that the sole purpose of this experiment is for me (and my family) to try new things and broaden our palates...however hard that (sometimes) might be. 

So, moving onward in my quest at Central American enlightenment, I took it upon myself to try my best with the things I had at hand.  Namely, I researched queso seco and found that an acceptable replacement can be parmesan cheese.  This came as a big relief since I was unable to find queso seco at a local grocery store - a store that is known for having, well, almost everything.  Also, I decided to replace my favorite ingredient, lard, with something more familiar to me - shortening.  Similar chemical properties.  Same fat content.  A slightly less unappetizing name.  And the masa - well, I had to use it as it was - nothing can replace it.  But, with two of the three "scary" ingredients changed to a more "normal" state of use, I felt more confident to brave the wild recipe and make something hopefully edible.

The result:  almost completely inedible.  Yea.  Well, maybe not that bad...but, definitely not good.  And, definitely not a dessert.  The taste was similar to "cheese straws" that I have eaten growing up.  Of course, when you eat cheese straws you aren't assuming them to be what most would consider a dessert food.  I don't know if this didn't work because I used substitutions instead of the ingredients listed.  I don't think so.  The substitutions were similar enough to the original items that it shouldn't have made much of a difference.  I think, simply, some cultures just have different ideas of what is good.  And, growing up with a highly sugar-laced American diet, I may not be so well versed in the subtleties that a "cookie" like this could provide.  Oh well.  I tried.  Maybe someone else can try it and see if the results will be any different than mine.

Here is the original recipe that I found.  Note that makes a batch of 100 rosquillas.  I quartered the recipe and it was still a lot, so, be aware of the abundance ahead.

Ingredients:

• 3 lbs. of Nicaraguan cheese (queso seco - queso cotija de montanan or parmesan also work)
• 3 lbs. of masa (not the type used for tamales - you need the type used for corn tortillas)
• 2 eggs
• 4 Tbsp. butter
• 4 Tbsp. of lard from beef
• 2 Tbsp. of lard from pork

Instructions:

1. Preheat the oven to 350 degrees.
2. Finely grate the cheese and mix it with the masa.
3. Add eggs, butter and lard (or, in my case, shortening) and mix until combined.
4. Knead the dough a few times before rolling it out to a thickness of 1/2 inch thick.
5. Use the rolling pin to make small donut-shaped rosquillas and place them on cookie sheets.
6. Bake them in the oven until they get a little color.
7. Remove them from the oven and let them cool down.
8. Change the oven temperature to 200 degrees. 
9. Return the rosquillas and bake until they are crispy.
10. Dust with confectioner's sugar and serve.

(The original recipe came from this site: http://www.nicaraguafood.org/Rosquillas.php)