Story and spirit

Catalina de papelón y anís is a beloved Venezuelan classic: compact, dark, and glossy cookies scented with anise and sweetened with papelón, the unrefined cane sugar also known as panela or piloncillo. Bite through the lacquered surface and you find a tender, slightly chewy crumb that pairs beautifully with coffee, hot chocolate, or a tall glass of cold milk. The experience is a harmony of caramel, spice, and gentle bitterness from the molasses-rich sugar that defines so many Venezuelan sweets.

The name catalina has folkloric roots. In many regions, these cookies were the calling card of street vendors and home bakers, often women who perfected their own variations and sold them warm or wrapped in paper. Whether the name references a local baker, a maternal figure, or simply became a shorthand for this style of cookie, catalinas are woven into the everyday culinary memory of coastal and central Venezuela.

What makes these cookies unique

• Papelón at the center: Unlike refined white sugar, papelón retains natural minerals and deep, almost smoky molasses notes. Dissolving it into a syrup allows easy blending and gives that characteristic shine when brushed on after baking.
• Dual anise: Using both ground anise and whole seeds builds aroma in the dough and little bursts of flavor in each bite.
• Two-stage bake and glaze: A short initial bake sets the shape, and a final brush of syrup followed by a quick return to the oven creates the signature glossy finish without overbaking.

Technique tips

• Syrup consistency: Aim for the texture of warm maple syrup. If it is too thin, the glaze will run; too thick and it will not soak nicely into the tops. If needed, rewarm and loosen with a teaspoon of water.
• Temperature matters: Add the syrup to the fat mixture while it is warm but not hot to avoid melting the butter into an oily pool. This helps maintain a cohesive dough and tender crumb.
• Rest the dough: Even a short 10 to 15 minute rest lets flour hydrate, reducing stickiness and preventing the need for extra flour that could toughen the cookies.
• Shape with intention: Slightly thicker discs, about 1 cm, yield a pleasing contrast between a chewy center and crisp, glazed top. If the dough feels soft, chill shaped discs for 10 minutes before baking.
• Glossy finish: The reserved syrup should be brushed on generously, edge to edge. The final minutes in the oven set the glaze into a shiny shell without making the cookies brittle.

Ingredient notes and smart swaps

• Papelón substitutions: If papelón is unavailable, combine dark brown sugar with a spoonful of molasses, or use piloncillo. The flavor will differ slightly but remain delicious.
• Fats: Traditional versions may use butter, margarine, or even a touch of lard. A small amount of neutral oil helps tenderness and sheen. For dairy-free, use oil and a dairy-free spread.
• Egg optional: Many classic catalinas are eggless. Including an egg adds a bit more lift and structure; leaving it out yields a slightly denser, equally authentic cookie.
• Spices: Cinnamon is common, and a whisper of black pepper nods to colonial spice cupboards. Orange zest brightens the dark sweetness without stealing the spotlight.

Serving ideas

• Coffee companion: Serve with strong coffee or Venezuelan guayoyo. The anise aroma blooms against the bitterness of coffee.
• Breakfast or merienda: Enjoy warm for a comforting start to the day, or as an afternoon treat with fresh cheese and fruit.
• Celebration table: Their lustrous finish makes them perfect for holidays, school events, or church bake sales, traveling well and staying tasty for days.

Cultural footprint

Papelón is a pantry cornerstone across Venezuela, used in beverages like papelón con limón, savory glazes, and countless sweets. Catalinas showcase papelón at its most expressive: the flavor is earthy and deep, the texture generous yet composed. In many towns, particularly in central and coastal regions, catalinas turn up at kiosks, bus stops, and bakeries, a snack wrapped in nostalgia as much as in paper. They are an edible link to sugarcane fields, to the ingenuity of home bakers who transformed simple ingredients into enduring traditions.

Make-ahead, storage, and troubleshooting

• Make-ahead: The dough keeps chilled for 24 hours; bring it to a cool room temperature for easier shaping. Baked cookies store airtight for 4 to 5 days. The glaze remains shiny if you separate layers with parchment.
• Freezing: Shape and freeze on a tray, then store in bags up to a month. Bake from frozen, adding a minute to the first bake. Brush and finish as directed.
• Too dry or crumbly: Add a teaspoon or two of warm water or a touch more syrup to bring the dough together. Avoid overflouring the work surface.
• Spread too much: Chill the shaped discs before baking and ensure the syrup added to the dough was not piping hot.

Final thoughts

Catalina de papelón y anís is humble baking elevated by technique and memory. With its perfumed crumb and glassy sheen, it bridges the everyday and the festive, carrying the warmth of anise and the dusky sweetness of cane fields to your table. Once you master the syrup and the quick glaze, you will find endless joy in sharing these little rounds of comfort, as generations of Venezuelan bakers have done.