We questioned many L.A.-area pastry cooks and cooks to add their favored holiday break cookies. Every single is a straightforward, homestyle cookie that demonstrates the contributor’s reminiscences of holiday seasons past.
Arturo Enciso and Ana Belén Salatino
Entrepreneurs of Gusto Bread
Arturo: We come from unique backgrounds — Ana from Argentina, myself from Mexico — and we needed to develop a cookie with all those heritages in mind.
In Mexico, you have polvorones, or Mexican marriage cookies, and wherever my mother is from in northern Mexico, you locate bizcochos. I try to remember consuming them a good deal at bakeries developing up. It was a cookie that was constantly all-around.
Ana: And I grew up with alfajores. They’re the sort of cookie that there is tons of normal kinds, but it’s tricky to locate that one particular extremely special version. The cookie is usually messed up and produced of cornstarch, so it’s possibly also crumbly or as well tough.
Arturo: When we commenced creating polvorones, I imagined of alfajores, because they are not much too sweet and have a seriously rich nut taste. I thought walnuts would be a excellent substitute for the classic cornstarch in alfajores, mainly because it is just crumbly plenty of and gives it a pleasant texture, so why not combine the two?
Ana: In Argentina, we place dulce de leche on every thing, so that works here as well — nuts and dulce de leche work well with each other.
Arturo: We could still put coconut all-around the edges, simply because, yeah, it is a fusion, but let us keep some aspects so equally cookies are still recognizable. For us, the cookie is special for the vacations mainly because it looks snowy and is actually loaded and decadent. It’s a cozy cookie that feels festive.
— As informed to Ben Mims
Time
1 hour 30 minutes
Yields
Will make 2 dozen
