Galletas De Los Pinos
"Pine Cookies"
From the treasured pages of Libro de Recetas no 2
Written by Irazoqui, Susana de Sánchez
Galletas De Los Pinos
"1 lbs harina media lb de mantequilla 8 huevos 6 onzas azucar 1 pedacito de vainilla. 2 cucharitas de royal se bate la mantequilla con el azucar y se le revuelven las yemas y se sigue batiendo para revolver despues las claras batidas y al último la harina con el royal Se amasan y se hacen las galletas cortadas con molde se le unta clara de huevo por encima"
English Translation
"1 lb flour half lb butter 8 eggs 6 ounces sugar 1 small piece of vanilla 2 teaspoons baking powder Beat the butter with the sugar and mix in the egg yolks, keep beating, then add the beaten egg whites, and finally the flour with the baking powder. Knead and cut the dough into cookies using a cookie cutter. Brush the tops with egg white."
Note on the Original Text
Recipes of this era were often written in an informal, direct style, with little punctuation or instruction. Quantities vary between pounds, ounces, and 'pedacitos,' reflecting a blend of metric and colonial measures. The term 'royal' refers to a branded baking powder popular at the time. Some spelling reflects early 20th-century conventions ('media lb', 'galletas cortadas con molde'), and instructions presume knowledge of basic baking processes such as separating eggs and creaming butter with sugar.
Title
Libro de Recetas no 2 (1912)
You can also click the book image above to peruse the original tome
Writer
Irazoqui, Susana de Sánchez
Era
1912
Publisher
Unknown
Background
A handwritten treasury of traditional home recipes from early 20th century Durango, Mexico, this volume weaves together intimate snapshots of family cookery during a period of vibrant culinary transformation.
Kindly made available by
University of Texas at San Antonio
This recipe comes from a 1912 handwritten cookbook by Susana de Sánchez Irazoqui and her female relatives in Durango, Mexico—capturing the spirit of home cooking during a period of transformation in Mexican society. These manuscripts record family traditions and ingenuity at a time when imported ingredients, new brands, and evolving technologies were entering Mexican kitchens. Durango in the early 20th century was a hub of both tradition and change, and this recipe reflects the home baker's adaptation to modern ingredients like 'Royal' baking powder while maintaining familiar techniques and flavors. Baking at home, especially confections like these 'Galletas de los Pinos,' was a communal and celebrated affair.
Back in 1912, preparation would have included a large ceramic or wooden bowl for creaming the butter and eggs, a sturdy whisk or hand eggbeater to whip the egg whites, and wooden spoons for mixing. Dough would be shaped on a floured wooden table or board, cut with simple metal or tin cookie cutters, and transferred to a well-greased or paper-lined metal baking tray. The cookies were likely baked in a wood-fired or coal oven, with careful supervision to ensure even cooking, as thermostatic control was unavailable.
Prep Time
30 mins
Cook Time
12 mins
Servings
30
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 8 large eggs, separated
- 3/4 cup granulated sugar
- 1–2 teaspoons vanilla extract
- 2 teaspoons (0.3 oz) baking powder (substitute for 'Royal' brand powder)
- Extra egg white for brushing
Instructions
- Begin by creaming together 1 cup (2 sticks) of unsalted butter with 3/4 cup of granulated sugar until the mixture is pale and fluffy.
- Add 8 large egg yolks and continue beating until fully incorporated.
- Separately, whisk the 8 egg whites to soft peaks and gently fold them into the butter mixture.
- Combine 3 1/2 cups of all-purpose flour with 2 teaspoons (about 0.3 oz) of baking powder.
- Gradually sift this into the wet mixture, folding gently until a soft dough forms.
- Add a splash of vanilla extract for aroma.
- Lightly knead the dough on a floured surface and roll it out to about 1/4 inch thickness.
- Use cookie cutters to shape the biscuits.
- Arrange on a baking sheet and brush the tops with a little beaten egg white.
- Bake in a preheated oven at 350°F (180°C) for about 10–12 minutes, or until just golden at the edges.
Estimated Calories
95 per serving
Cooking Estimates
Preparation takes around 30 minutes, which includes making the dough and cutting the biscuits. Baking takes about 12 minutes per batch. Each biscuit has about 95 calories if you get 30 biscuits from this recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Krebse Zu Kochen
This recipe hails from a 1696 anonymous German manuscript, ‘Koch Puech,’ a time ...
No 291 Ein Gefüllten Solligen Zu Bereiten
This recipe hails from a 1696 German manuscript known as the 'Koch Puech,' an ea...
Browse our complete collection of time-honored recipes