Mexican Cookie Platter - Christmas 2020

Dec 24

🇲🇽 Polvorón de canela, galletas de grajea y coco, polvorón de boda, pasta seca, alfajores de cajeta, payasos and galleta surtida ~ masas quebradas crujientes (#shortbread #cookie #dough)

The polvorón dates back to the 16th century. An ancient concept that today we showcase on Christmas Eve or “Noche Buena”. Noche Buena in Mexico is known for colorful and vibrant celebrations. Piñatas, Posadas and culture through pan dulce.

Polvorón de canela brings out the old world touch of an artisan cookie on this platter of galletas mexicanas.

Galletas de grajea and coco are made from the same dough used to make the alfajores. Alfajores are made with corn starch and flavored using lemon juice, two sugar-cookie disks, brought together using cajeta then rolled onto flake coconut. The recipe was given to me by a French trained Peruvian chef that I traveled with in Mexico. A recipe exchanged over some pisco sour. 😉

The pasta seca and polvorón de boda are crafted using the same dough. The dough contains butter and vanilla notes. The pasta seca is rolled over grajea and toasted walnuts. The polvorón de boda contains additions of toasted walnuts in the dough, then rounded and baked at a high temperature. These divine round cookies are then dressed in white powdered sugar.

The payasos and #galleta surtida are made using the same dough. The #chocolate #cookie dough is colored using cocoa powder at 2% based on total cookie dough weight.

Through the love of breads and in today’s bake we refer to galletas and polvorones. I want to wish everyone a Merry Christmas ~ Feliz Navidad! 🎄🎁 ✨