Aguaymanto Cookies

Preparation info
  • Makes


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

My daughter created this recipe for Christmas a few years ago. These cookies are unique, with the texture of the dried aguaymantos (golden berries or pichuberries) and the grown-up flavor of Pisco. I like to freeze the raw balls of dough for up to several months, and only bake one or two when I have a craving.


  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 stick


  1. Mix the sugar, brown sugar, and butter in a bowl, with a wire whisk. Add the egg and Pisco.
  2. Incorporate the flour, baking soda, and salt. Then add the macerated aguaymantos, previously drained, and the pecans.
  3. Form 2-inch balls with an ice cream scoop,