Subject: Pastelitos de Boda
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 02 2001 - 13:50:10 EST
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F O O D F U N N Y
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Reader "LovemyZoe" writes, "This poem was in my mother-in-law's
cookbook when I first met her over 50 years ago."
I'll go get the scissors and cut it out quick.
This recipe looks plain delicious,
And what I adore is new recipes for
All kinds of unusual dishes.
I've got 'em for shish-kebob, blintzes and borsch,
For goulash and Siamese noodles,
For guava souffle and papaya parfait,
And oodles for puddings and strudels.
I've got 'em in folders, I've got 'em in drawers
I read 'em and just can't resist 'em.
I cut 'em from ads and from box tops in scads,
And someday I'll sort 'em and list 'em.
But not at the moment. I'd best stash away
This recipe -- gee, it's a dillly!
And rustle some chow. H'm-m, let me see, now,
Shall I open some soup or some chili?
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T O D A Y ' S R E C I P E
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Back when I had a "real job" as a high school Spanish teacher, I would
occasionally let my students bring Hispanic dishes they had cooked at
home for a fiesta in the classroom. This was everyone's favorite.
Pastelitos de Boda (Mexican Wedding Cookies)
2 cups (500 ml) flour
1/2 cup (125 ml) powdered (confectioner's) sugar,
plus additional for dusting
1 cup (250 ml) finely chopped pecans or walnuts
A pinch of salt
1/2 lb (225 g) unsalted butter
1 tsp (5 ml) vanilla extract
Combine the flour, 1/2 cup (125 ml) sugar, nuts, and salt in a mixing
bowl. Beat in the butter and vanilla until the mixture forms a ball.
Shape into 24 patties and place on a lightly greased cookie sheet.
Bake in a preheated 350F (180C) oven for about 30 minutes, until light
golden brown. Cool slightly on a wire rack and dust generously with
powdered sugar. Makes 24 cookies.
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