Baking Classics
The Technique
Galletas Con Grageas
Galletas Con Grageas, also referred to as polvorones Mexicanos or Galletas Con Chochitos, is a classic Mexican cookie style that begins with Polvoron dough. It’s thinly rolled, cut into circles, brushed with an egg wash & topped with colorful dragees. The cookies have a soft texture & may be found in most regional panaderias. Multicolored dragees do vary brand to brand so be certain to look for those that have a noticeable high gloss sheen. The color will not bleed & will hold up better during baking. Learn how to make this fun cookie in your very own kitchen.
Galletas Con Grageas
makes 4 dozen
1 cup softened butter
1/2 cup vegetable shortening
1 1/2 cups sugar
1 tsp orange zest
1/2 tsp lemon zest
2 tsp fresh lemon juice
2 eggs, divided
3 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
Multicolored dragees
Cream the butter, the shortening, the sugar, the orange zest, the lemon, zest & the lemon juice on Medium speed with a stand mixer until light & airy, about 3 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add one egg. Mix the dough just until blended. Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Shape the dough into a log of even thickness. Divide the dough into four equal pieces & wrap each with plastic. Chill 30 minutes or up to 2 days.
Preheat the oven to 350 degrees. Roll the dough to a 1/8-inch thickness & cut 2 3/4-inch round circles. Place 3/4-inch apart on parchment paper-lined half sheet pans. Whisk together the remaining egg & a smattering of water. Pour through a fine wire mesh sieve. Brush the egg wash over the dough. Sprinkle the surface with multicolored dragees. Bake, in batches, 12 to 13 minutes. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Galletas Con Grageas
Galletas Con Grageas are a simple sugar cookie topped with wild color & they may be prepared a number of ways. The lemon & the orange zest offer a wonderful taste contrast to this iconically sweet dough. Some formulas are rolled thick & bake up puffy while the polvoron dough may also be rolled into balls, flattened slightly & topped with the dragees.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 350 degrees. Roll the dough to a 1/8-inch thickness & cut 2 3/4-inch round circles. Place 3/4-inch apart on parchment paper-lined half sheet pans.
No. 2
Whisk together the remaining egg & a smattering of water. Pour through a fine wire mesh sieve. Brush the egg wash over the dough.
No. 3
Sprinkle the surface with multicolored dragees.
No. 4
Bake, in batches, 12 to 13 minutes. Cool completely.
The Tune
“All Of Me” Billie Holiday
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Be sweet.
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