MAY COOKIE(S) RECIPES OF THE MONTH: PEANUT BUTTER "MACAROONS" & POLVORONES

Roasted nut butter "Macaroons"

Round Polvorones

Crescent shaped Polvorones

HERE ARE 2 RECIPES THAT WILL SUIT ANY TASTES.

THE FIRST ONE IS  A ROASTED NUT BUTTER-CHOCOLATE "MACAROON MADE WITH CRISP RICE CEREAL, THE OTHER IS A COOKIE TRADITIONALLY SERVED AT MEXICAN WEDDINGS, MADE WITH CHOPPED PECANS OR WALNUTS.



ROASTED NUT BUTTER "MACAROONS"


This recipe makes about 18 cookies with my taste testers I think we have 4 1/2 left.


2 large egg whites at room temp.
3/4 cup sugar
2 cups crisp rice cereal
2 tbsp. unsweetened cocoa
1/3 cup roasted smooth nut butter (cashew, almond or peanut are fine)
1/8 tsp sea salt

PREHEAT OVEN 375F MIDDLE SHELF

Beat egg whites until stiff not dry.
GRADUALLY FOLD IN SUGAR AND CONTINUE BEATING.
Fold in the cocoa and beat well.
Fold in the crispy rice, nut butter and salt.
Mix well and drop by teaspoonfuls onto a well greased cookie sheet ( or a parchment lined one).
Bake for 20-30 mins.
Remove from oven
Cool on sheet for 20 mins, and then transfer with a  spatula to wire rack and store in airtight container.

POLVORONES  Mexican wedding "cakes"

This makes 24-36

PREHEAT OVEN 325F

all ingredients at room temp.

1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 cups all purpose flour
1/2 cup chopped pecans or walnuts
1/8 tsp sea salt
  powdered sugar to dust 


Method:

Cream butter and 1/2 cup powdered sugar carefully as it tends to fly everywhere.
Add the vanilla, then the flour, salt and nuts.
Shape into 1 inch balls or 2 inch logs (the logs are bent into crescent shapes).
Place on ungreased baking /cookie sheet.
Bake 20-25 mins. until lightly browned.
Remove from oven and roll warm cookies in more powdered sugar.
Cool on wire racks.
To serve sprinkle with more chopped nuts (optional)