When I started researching the origins of this cookie, I found that this type of cookie is common to most cultures and didn't originate in Mexico. The cookie is based on an old recipe, and is used in most cultures for celebrations, since it's rich in butter and nuts. In Mexico, it's traditionally used at weddings and christenings which is probably how it got its American name. The dough is stiff enough to work with right away or if you prefer, roll them into balls and freeze them. The raw cookies can go straight from the freezer to the oven, just add 2 to 3 minutes to the original cooking time.
Rick Bayless is chef of Frontera Grill and Topolobampo
in Chicago, creator of Frontera gourmet foods, cookbook author and host
of Mexico - One Plate at a Time.
See original recipe: http://www.rickbayless.com/re...
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Serving Size: 1 Recipe (726g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1494 | ||
Calories from Fat: 36 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 55820.4mg | 1925 % | |
Potassium 456.9mg | 12 % | |
Total Carbohydrate 309.3g | 91 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 298.4g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1494
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