Day of the Dead Cornmeal Cookies Dusted with Cinnamon Sugar and Marigold Petals
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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
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PrintIngredients
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
- 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.
- Preheat the oven to 350° and grease a cookie sheet.
- Sift the flour, baking powder and salt in a mixing bowl. Set aside.
- Using a mixer, cream the butter and sugar until fluffy.
- Slowly add the eggs (one at a time), vanilla, cinnamon and zests. (Sometimes I add a handful of marigold petals at this time, too.)
- Add the sifted flour mixture and cornmeal to the creamed mixture and mix until well blended. Stir in the drained raisins.
- Let the batter sit for 4 minutes, then drop in heaping teaspoons onto the cookie sheet—about 2 inches apart.
- Bake for about 9 to 10 minutes, until the edges are golden brown. Cool on a rack.
- Once cool, dust with the cinnamon-scented, sieved powdered sugar.
- Sprinkle with the edible flower petals right before serving.
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