Monday, May 02, 2005

Kissed Molletes

Kissed Molletes (Adapted from KAF Whole Grain Baking)

For the dough

1/2 cup whole yellow cornmeal
2 tablespoons fresh squeezed orange juice
2 tablespoons water
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
1 1/3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt

For rolling and topping the dough

1 egg white
1 tablespoon water
1 1/2 cups finely chopped pecans
22-26 candy cane or chocolate kisses

To make the dough

In a small bowl, mix together cornmeal, water and orange juice. Set aside for 1 hour to soften the cornmeal.

In a mixing bowl, cream together butter and sugar until well combined.

Add egg, egg yolk, vanilla and softened cornmeal - beat until smooth. Be sure to stop and scrape down the sides of the bowl.

In a medium bowl, whisk together flour, baking powder and salt. Add flour mixture to the butter mixutre and mix until combined. Cover and let rest in the refrigerator overnight.

Preheat oven to 350

To roll and top the dough

In a small bowl, whisk together egg white and water until frothy. Place chopped pecans in a shallow bowl.

Scoop out a rough tablespoon-sized ball of dough and gently roll into a ball. Dip the ball into the egg white mixture and then roll in the pecans. Repeat until the dough is used up - placing the completed cookie balls on parchment lined baking sheets.

Bake until the cookies are a light golden, about 13-16 minutes. Remove from the oven and quickly press a chocolate kiss in the center of the cookie - don't press too hard as the cookie may start to form cracks. Leave cookies on the baking sheets until completely cool.

Makes 22-26 cookies.

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