Day of the Dead Cornmeal Cookies Dusted with Cinnamon Sugar and Marigold Petals

Category: 
Desserts

Serve these rustic cornmeal cookies with champurrado or Mexican hot chocolate. Dust the cookies with cinnamon-scented powdered sugar and sprinkle lightly with marigold or calendula petals.

Easy

Day of the Dead Cornmeal Cookies Dusted with Cinnamon Sugar and Marigold Petals

Ingredients

For 3 Dozen(s)

Recipe

  • 1/2 cups golden raisins or chopped dried apricots
  • 2 tablespoons Cointreau
  • 2 tablespoons tequila anejo
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch salt
  • 1 cups butter
  • 2/3 cups raw turbinado brown sugar
  • 2 eggs
  • 1 teaspoons Mexican vanilla
  • 1 teaspoons cinnamon
  • Grated zest of 1 orange
  • Grated zest of 2 limes
  • 1 cups stone-ground yellow cornmeal, finely ground but with some texture
  • 2 1/2 tablespoons cinnamon powdered sugar for garnish (mix sieved powdered sugar with 1/4 t. cinnamon)
  • Bouquet of fresh organic orange and/or yellow marigolds for garnish (petals from one large marigold should garnish approximately 5 cookies)

Day of the Dead Cornmeal Cookies Dusted with Cinnamon Sugar and Marigold Petals Directions

  1. Plump the golden raisins in the Cointreau/tequila (you can also substitute with orange juice) and set aside for about 20 minutes. Drain well, reserving any liquid.
  2. Preheat the oven to 350° and grease a cookie sheet.
  3. Sift the flour, baking powder and salt in a mixing bowl. Set aside.
  4. Using a mixer, cream the butter and sugar until fluffy.
  5. Slowly add the eggs (one at a time), vanilla, cinnamon and zests. (Sometimes I add a handful of marigold petals at this time, too.)
  6. Add the sifted flour mixture and cornmeal to the creamed mixture and mix until well blended. Stir in the drained raisins.
  7. Let the batter sit for 4 minutes, then drop in heaping teaspoons onto the cookie sheet—about 2 inches apart.
  8. Bake for about 9 to 10 minutes, until the edges are golden brown. Cool on a rack.
  9. Once cool, dust with the cinnamon-scented, sieved powdered sugar.
  10. Sprinkle with the edible flower petals right before serving.

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