Niñitos: History and Origin
Niñitos are a delicious traditional cookie with its roots in the home cooking of New Zealand. This recipe, popularized by the renowned chef Doreen Randal from Wanganui, is cherished for its soft texture and the sweet touch provided by the raspberry jam. In Latin America, although there isn't an exact name that corresponds to this cookie, they could be compared to filled butter cookies or jam cookies, known in some countries as "heart cookies" or "thumbprint cookies." These variants maintain the original essence: a tender dough and a small sweet filling that makes them the perfect accompaniment for a snack or tea.
The combination of simple ingredients like butter, sugar, egg, and cornstarch make Niñitos an accessible yet very tasty option for those who enjoy preparing homemade desserts. Their name, affectionate and evocative, reflects the sweetness and tenderness of these little cookies that have remained popular through time.
How to Prepare Niñitos
Ingredients: Sugar, Butter, Cornstarch, Flour, Egg, Baking powder.
Steps:
Cream butter and sugar, add egg and then the sifted dry ingredients.
Form small balls and place them on a cold, greased baking tray.
Press an indentation into the center of each one with your thumb and place a little raspberry jam.
Bake in a moderate oven for 10 - 12 minutes.
Regards, Doreen Doreen Randal, Wanganui
New Zealand
